Description
Elevate your dining experience with Balsamic Carrots With Orange Tahini Yogurt, a vibrant dish that harmonizes the earthy sweetness of roasted carrots with the zesty creaminess of an orange tahini yogurt sauce. This delightful recipe is perfect for any occasion, whether it’s a festive gathering or a casual weeknight dinner. The balance of flavors and textures will impress your guests, making it a memorable addition to your table. Plus, it’s vegan and gluten-free, catering to various dietary preferences while being easy to prepare.
Ingredients
Scale
- 500g carrots
- 100g Puy lentils
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 400g vegan yogurt
- 20g tahini
- 1 orange
- Pecans and fresh herbs for garnish
Instructions
- Preheat the oven to 200°C (390°F).
- Cook lentils in boiling water for 25-30 minutes until tender. Drain and spread on a baking tray with cumin, salt, pepper, and olive oil. Bake for 25 minutes until crispy.
- Slice carrots lengthwise and toss with olive oil, salt, and pepper on a lined baking tray. Roast for 20 minutes.
- Mix balsamic vinegar, olive oil, and maple syrup; drizzle over the carrots after 20 minutes. Add thyme sprigs and roast for an additional 15-20 minutes until caramelized.
- For the tahini yogurt sauce, mix tahini and yogurt with orange juice, adjusting seasoning as needed.
- Toast pecans for about 8 minutes on a baking tray.
- Assemble by layering yogurt on a plate, followed by lentils, roasted carrots, pecans, fresh herbs, and orange zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 150g
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg