Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah
This preparation is one of the simplest and most flavorful you will find. My family and friends love this one and always give me far more credit than I deserve... I love choosing fresh and vibrant carrots from the farmers market. If you're limited to thicker carrots, slice them lengthwise .
- Preparing Time: 20 hours
- Total Time: 16 hours
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup water
- 1/4 cup sesame seeds
- 2 tbs olive oil
- fresh ground pepper
- sea salt
- 1/4 cup greek yogurt
- 1/4 cup tahini
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 tbs fresh squeezed lemon juice
- 1 bunch (pref with fresh green tops) organic
- carrots preferably on the thinner side.
- 1-2 tbs dark maple syrup
- while the carrots are roasting...
- tahini yogurt sauce (may also be made in advance but allow to come to room temperature before topping warm carrots)
- 1/4 tsp ground cumin (or 1/2 tsp and pinch of smoked papri see below*)
- pistachio dukkah (egyptian spice blend)
- may be made in advance
- 1/4 cup raw pistachios (shelled)
- 1/4 cup hazelnuts (optional)
- 1/4 cup coriander seeds
- 2 tbs cumin seeds
- Carbohydrate 12.9163881392478 g
- Cholesterol 0.03828125 mg
- Fat 20.3441097839524 g
- Fiber 6.29686641913913 g
- Protein 7.15247948949412 g
- Saturated Fat 2.72262846339384 g
- Serving Size 1 1 Serving (69g)
- Sodium 467.552554207942 mg
- Sugar 6.6195217201087 g
- Trans Fat 0.974895785501681 g
- Calories 239 calories
Full recipe at: https://www.feedtheswimmers.com/blog/2017/12/11/maple-roasted-carrots-with-pistachio-dukkah
