Imported from Instagram

Mediterranean Roasted Carrots with Whipped Herby Yogurt Tahini

Name: Mediterranean Roasted Carrots with Whipped Herby Yogurt Tahini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lb small carrots (Peeled; halve any thick carrots lengthwise so they roast evenly.); 2 tbsp olive oil (For roasting the carrots.); 1 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp dried oregano; 1 tsp Aleppo pepper or chili flakes (For seasoning the carrots; additional chili may be used for topping.); salt and black pepper (To taste.); 1 cup thick Greek yogurt (For the whipped base.); 0.25 cup tahini (The source gives a range of 1/4 to 1/3 cup; use more if desired.); 1 small lemon (Use the zest and juice.); 1 clove garlic (For the yogurt base.); 2 tbsp fresh dill (For the yogurt base.); 2 tbsp fresh parsley (For the yogurt base.); 1 tbsp olive oil (For the yogurt base.); 3 tbsp crushed walnuts or pecans (The source also suggests pine nuts as an alternative topping.); 2 tbsp finely chopped fresh herbs (A mix of dill, mint, and parsley is suggested.); 1.5 tbsp honey (The source gives a range of 1 to 2 tbsp, for drizzling.); 1 oz feta cheese (Crumbled.); Aleppo pepper or chili flakes (For topping, to taste.)

Recipe by Arash Hashemi @shredhappens · Instagram

Roasted carrots are served over a smooth whipped Greek yogurt and tahini spread, then finished with crunchy nuts, fresh herbs, feta, chili, and honey. The dish combines sweet, tangy, creamy, and crunchy elements and works as an appetizer, salad, or light meal.

4 servings35 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 lb small carrots (Peeled; halve any thick carrots lengthwise so they roast evenly.)
2 tbsp olive oil (For roasting the carrots.)
1 tsp smoked paprika
0.5 tsp garlic powder
1 tsp dried oregano
1 tsp Aleppo pepper or chili flakes (For seasoning the carrots; additional chili may be used for topping.)
salt and black pepper (To taste.)
1 cup thick Greek yogurt (For the whipped base.)
0.25 cup tahini (The source gives a range of 1/4 to 1/3 cup; use more if desired.)
1 small lemon (Use the zest and juice.)
1 clove garlic (For the yogurt base.)
2 tbsp fresh dill (For the yogurt base.)
2 tbsp fresh parsley (For the yogurt base.)
1 tbsp olive oil (For the yogurt base.)
3 tbsp crushed walnuts or pecans (The source also suggests pine nuts as an alternative topping.)
2 tbsp finely chopped fresh herbs (A mix of dill, mint, and parsley is suggested.)
1.5 tbsp honey (The source gives a range of 1 to 2 tbsp, for drizzling.)
1 oz feta cheese (Crumbled.)
Aleppo pepper or chili flakes (For topping, to taste.)

Steps

1
Preheat the oven to 450°F.
2
Peel the small carrots. Cut any thick carrots in half lengthwise so that all of the carrots roast evenly.
3
Place the carrots in a bowl and toss them with the olive oil, smoked paprika, garlic powder, oregano, Aleppo pepper or chili flakes, salt, and black pepper.
4
Spread the seasoned carrots evenly across a baking sheet.
5
Roast for 18–20 minutes, until the edges are blistered and the carrots are softened.
6
Prepare the base by whipping the Greek yogurt, tahini, garlic, dill, parsley, olive oil, and the zest and juice of the lemon until smooth.
7
Taste the whipped yogurt mixture and adjust it with additional salt or lemon juice if desired. Add more tahini if preferred.
8
Spread the whipped yogurt base over a serving plate.
9
Arrange the warm roasted carrots over the yogurt.
10
Finish with the crushed walnuts or pecans, finely chopped fresh herbs, crumbled feta, Aleppo pepper or chili flakes, and a drizzle of honey.

Notes

The author suggests making this a meal by adding protein such as chicken, shrimp, or white fish. Squash or sweet potato may also be used in place of the carrots, according to the transcript. The source does not specify the exact amount of salt, pepper, or finishing chili.