Description
Balsamic Carrots With Orange Tahini Yogurt is a vibrant and nutritious dish that showcases the natural sweetness of roasted carrots. This delightful recipe features tender, caramelized carrots drizzled with a luscious balsamic glaze and paired with a creamy orange tahini yogurt for a perfect balance of flavors. The crispy lentils add a satisfying crunch, making this dish an impressive addition to any table, whether it’s a special occasion or a healthy weeknight side. With its colorful presentation and delicious taste, this recipe is bound to become a favorite in your kitchen.
Ingredients
Scale
- 500g Carrots
- 100g Puy Lentils
- 2 tbsp Balsamic Vinegar
- 400g Vegan Yogurt
- 20g Tahini
- 1 Orange
- 3 tbsp Olive Oil
- 2 tbsp Maple Syrup
- Fresh Herbs (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Cook the puy lentils in a saucepan according to package instructions for about 25-30 minutes until tender.
- Spread cooked lentils on a baking tray with ground cumin, salt, pepper, and olive oil; toss and bake for 25 minutes until crispy.
- Prepare the carrots by slicing them if large, then roast on another tray with olive oil, salt, and pepper for 20 minutes.
- Mix balsamic vinegar, olive oil, and maple syrup; drizzle over carrots after initial roasting and add thyme before returning to the oven for another 15-20 minutes.
- Combine tahini with vegan yogurt and orange juice; season to taste.
- Toast pecans in the oven for about 8 minutes.
- Assemble by spreading yogurt on a plate, layering with lentils and carrots, topped with pecans and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg