Description
This recipe features roasted carrots topped with a creamy tahini yogurt sauce, sweet Medjool dates, and crunchy pecans. It’s a versatile side dish or a satisfying vegetarian main.
Ingredients
Scale
- 600 g carrots, peeled and halved lengthwise
- 1 tbsp (15 g) tahini
- 150 g Greek yogurt
- 200 g Medjool dates, pitted and torn into chunks
- 70 g raw pecan nuts
- 2 tbsp (30 g) honey, divided
- 1 tsp cumin seeds, lightly crushed
- Fresh dill or parsley, for garnish
- Olive oil, for roasting
- Salt and pepper, to taste
Instructions
- Preheat your oven to 180°C (356°F) or your air fryer to 165°C (330°F).
- Prepare the carrots by peeling and halving them lengthwise. Place them cut-side down in a roasting tray.
- Drizzle the carrots generously with olive oil, season with salt and pepper, and toss to coat.
- Roast the carrots for 25–30 minutes until tender when pierced with a fork. If using an air fryer, shake the basket halfway through.
- While the carrots roast, mix the Greek yogurt and tahini in a small bowl. Season with salt and pepper. Add a splash of water to create a smooth, spreadable consistency.
- Push the roasted carrots to one side of the tray. Scatter the torn dates beside them. Drizzle with 1 tbsp of honey and sprinkle with the crushed cumin seeds.
- Return the tray to the oven or air fryer for another 10–12 minutes, until the dates are sticky and slightly crisp at the edges.
- Toss the pecan nuts with a drizzle of olive oil and the remaining 1 tbsp of honey. Add them to the tray during the final 3 minutes of roasting until fragrant and lightly golden.
- Assemble the dish by spreading the tahini yogurt sauce onto a serving plate. Arrange the roasted carrots on top, then scatter the sticky dates and toasted pecans over the carrots. Garnish with fresh dill or parsley.
Notes
- For deeper flavor, roast the carrots at a slightly higher heat for the last 5 minutes.
- A squeeze of lemon juice before serving can add brightness.
- Toast pecans separately before adding for a more intense nutty aroma.
- This recipe is naturally gluten-free.
- For a vegan version, substitute Greek yogurt with coconut yogurt and honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 460 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A