Oven Roasted Carrots + Chickpeas with Farro and Lemon Yogurt Sauce
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5 from 1 vote

Roasted Carrots with Lemon Tahini Sauce

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, French
Servings: 4 servings
Calories: 225kcal
Author: Jessica Randhawa

Ingredients

FOR THE CARROTS

FOR THE LEMON TAHINI SAUCE

  • 3 tablespoons plain Greek yogurt
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • salt + pepper, to taste
  • 1.5 tablespoons water, if needed
  • Fresh chopped parsley, for serving

Instructions

  • Roast the carrots: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside. Depending on the type of carrots you are using, peel and cut each carrot down the middle lengthwise if necessary. Spread the carrots in an even layer over the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Carefully mix carrots in the olive oil so that they are evenly coated. Roast carrots in the middle rack for 25-30 minutes, or until fully cooked and starting to brown on the tops and edges.
  • Make the Sauce: Meanwhile, prepare the sauce by mixing together the yogurt, tahini, lemon juice, salt and pepper and garlic. Add a couple tablespoons of water, if needed, to reach desired consistency.
  • Remove carrots from the oven and drizzle with your prepared lemon tahini sauce. Sprinkle with parsley and serve immediately.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 826mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37890IU | Vitamin C: 20.4mg | Calcium: 111mg | Iron: 1.4mg
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