Roasted Carrots with Garlicky Lemon Tahini Sauce
Julia Frey of Vikalinka
Perfectly roasted baby carrots with lemon garlic tahini sauce.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course side
Cuisine European fusion
Servings 4
Calories 225 kcal
- 350 g /2 cups baby carrots
- 1 tbsp olive oil
- flaked sea salt
For the garlicky lemon tahini sauce
- 95 g / ⅓ cup tahini paste
- 1 tbsp olive oil
- 1 garlic clove crushed
- 1 lemon juice of
- 4-5 tbsp cold water
- salt to taste
- sumac
- parsley chopped (optional)
Preheat the oven to 200C/400F. Toss the carrots with olive oil and sprinkle with flaked sea salt. Place on a baking sheet and roast in the oven for 30-35 minutes, depending on the thickness of carrots.
In a jam jar mix tahini paste, olive oil, garlic, salt and lemon juice, put the lid on and shake hard until well combined. Add water 2-3 tbsp of water and mix, add the rest to desired consistency.
Drizzle the sauce over hot roasted carrots and sprinkle with ½tsp -1 tsp of sumac and fresh parsley.
Calories: 225kcalCarbohydrates: 15gProtein: 5gFat: 18gSaturated Fat: 2gSodium: 650mgPotassium: 412mgFiber: 4gSugar: 5gVitamin A: 14637IUVitamin C: 21mgCalcium: 66mgIron: 1mg