Roasty, caramelized carrots + garlicky, nutty creamy tahini + falvorful, tender herbs = One deliciously fresh, healthy, looks-fancy-but-is-secretly-so-easy carrot salad.
Roasted Carrots with Creamy Tahini & Tender Herbs
Makes 4 servings
Prep time: 10 minutes
Cook time: 15-20 minutes
1 pound carrots, peeled and quartered, lengthwise
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1/4 cup tahini
1/2 teaspoon cumin
2 tablespoons olive oil
1 teaspoon honey
1 large clove garlic, roughly chopped
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
2-3 of your favorite fresh tender herbs, about a handful of each*
*I used chives, dill and basil.
Roast your carrots
Preheat oven to 450 degrees Fahrenheit. Arrange carrots in an even layer on a line or greased baking sheet. Drizzle with a bit of olive oil, season with salt and pepper. Roast until carrots are fork tender and then ends begin to brown - or roast to your liking! I prefer a bit of caramelization all around, so I typically cook my carrots a bit longer for that roasty crunch and extra flavor. Let carrots come to room-temperature before serving.
Make the creamy tahini
While carrots roast, prepare your creamy tahini. You could do this step by hand using a whisk, but I prefer to use a smaller blender cup for this dressing. Combine yogurt, tahini, cumin, olive oil, honey, garlic, and lemon juice, blend (or whisk) until smooth, about 1 minute. Season with salt and pepper, to taste. Refrigerate until you’re ready to serve.
Rinse and dry your tender herbs of choice. Gently chop or hand tear your herbs and combine together in a small bowl. Ideally, this should be the final step right before serving so your herbs stay nice and green.
Smear a generous layer of creamy tahini on the bottom of a serving platter. (You’ll want to save a little bit for extra dollops at the table.) Layer with roasted carrots and top with tender herbs.