Balsamic Carrots With Orange Tahini Yogurt
Balsamic Carrots With Orange Tahini Yogurt is a vibrant and flavorful side dish that will elevate any meal. This delightful recipe features sweet roasted carrots drizzled with a rich balsamic glaze, paired beautifully with a creamy orange tahini yogurt sauce. Not only is it visually stunning, but it’s also packed with nutrients, making it an ideal choice for health-conscious eaters. Perfect for any occasion—from holiday dinners to casual gatherings—this dish is sure to impress your guests while catering to vegan and vegetarian diets alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500g Carrots
- 100g Puy Lentils
- 2 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil
- 400g Vegan Yogurt
- 20g Tahini
- 1 Orange
- Fresh Herbs and Pecans (for garnish)
Instructions
- Preheat the oven to 200C (400F).
- Cook lentils in boiling water for 25-30 minutes until tender. Drain and spread on a baking tray, seasoning with cumin, salt, pepper, and olive oil before baking for 25 minutes until crispy.
- Prepare carrots by slicing them lengthwise if large. Toss with olive oil, salt, and pepper on a lined baking tray. Roast for 20 minutes.
- Combine balsamic vinegar, olive oil, and maple syrup in a bowl; drizzle over carrots after they’ve roasted for 20 minutes. Add thyme sprigs and roast for another 15-20 minutes until tender.
- Mix tahini and vegan yogurt in a bowl, adding orange juice from half the orange and season to taste.
- Toast pecans for about 8 minutes until fragrant.
- Serve by spreading the yogurt sauce on a plate, layering lentils and roasted carrots on top, and garnishing with pecans and fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg