Oven Roasted Carrots
Published Sep 01, 2019
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These Oven Roasted Carrots get dressed up with a garlic tahini yogurt sauce and some crunch from pumpkin seeds and pomegranate seeds.
Oven Roasted Carrots
Ingredients
For the carrots:
- 3 bunches carrots
- 1-2 tablespoons olive oil
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- ⅓ cup raw pumpkin seeds
- ¼ cup pomegranate seeds
- Fresh parsley, , for garnish
For the garlic tahini yogurt sauce:
- 1 cup unsweetened dairy-free yogurt or Greek yogurt
- 2 teaspoons minced garlic
- ¼ cup tahini
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 375°F.
- Wash, peel, and cut the stems off the carrots. Place on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes.
- While the carrots are roasting, make the yogurt sauce by blending all ingredients together until smooth. If it's too thick and you desire a thinner sauce, just add 1 teaspoon of water at a time.
- Toast the pumpkin seeds by adding them to a small skillet and heating them over medium heat until they start to pop, shaking the skillet frequently to prevent them from burning.
- Drizzle yogurt sauce over top of the carrots or spread some yogurt sauce on the plate(s) and place the carrots over top. Garnish the carrots with toasted pumpkin seeds, pomegranate seeds, and fresh parsley.
Nutrition
Calories: 296kcalCarbohydrates: 32gProtein: 12gFat: 15gSaturated Fat: 2gCholesterol: 2mgSodium: 200mgPotassium: 1022mgFiber: 8gSugar: 15gVitamin A: 42600IUVitamin C: 18.6mgCalcium: 163mgIron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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