🥕MEDITERRANEAN ROASTED CARROTS



Ingredients
2 lbs carrots
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp oregano
1 tsp Aleppo pepper or chili flakes
Salt & pepper to taste

Herby Yogurt Tahini Base
1 cup thick Greek yogurt
1/4 to 1/3 cup tahini
Zest and juice of a small lemon
1 garlic clove
Small handful fresh dill (about 2 tbsp)
Small handful fresh parsley (about 2 tbsp)
1 tbsp olive oil

Toppings
3 tbsp crushed walnuts or pecans
2 tbsp finely chopped fresh herbs (dill, mint, parsley)
1–2 tbsp honey drizzle
1 oz feta, crumbled
Aleppo pepper or chili flakes

Here is how I made it:

Preheat your oven to 450°F.

Peel 2 lbs small carrots and cut any thick ones in half lengthwise so they roast evenly.

Toss the carrots with olive oil, salt, and spices. Spread on a baking sheet and roast for 18–20 minutes until blistered and tender.

For the base, whip Greek yogurt with garlic, herbs, olive oil, lemon juice and zest until smooth. Adjust seasoning if needed.

Spread the yogurt on a plate, add warm carrots, then top with nuts, herbs, feta, chili flakes, and drizzle with honey.

Enjoy

source

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