Description
These oven-roasted carrots and beetroots are paired with a refreshing tahini herb sauce made with cilantro and lemon. Sweet, nutty, and crunchy, this vibrant veggie side is perfect for any dinner party.
Ingredients
Scale
- 600g/ 20 oz (about 4 large) beetroots
- 500g/ 1 lb (about 5 medium) carrots
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon finely chopped cilantro (coriander)
- 2 tablespoons toasted sesame seeds
Tahini Sauce:
- ½ cup plain greek yogurt
- 2 tablespoons tahini
- ⅓ cup cilantro (coriander)
- 2 cloves garlic, minced
- ½ lemon, juiced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 200°C/425°F (180°C fan-forced) and line a baking tray with parchment paper.
- Peel the carrots and beets. Cut the beetroots into quarters (or smaller if very large). Slice the carrots on an angle into 2-inch pieces.
- Drizzle the veggies with olive oil, then sprinkle with salt and pepper. Toss well to coat, using your hands to ensure every piece is evenly seasoned.
- Spread the veggies in a single layer on the baking tray, ensuring they aren’t overcrowded. Bake for 40 minutes until tender and caramelized.
- In a food processor, blend yogurt, tahini, coriander (cilantro), garlic, lemon juice, salt, and pepper until smooth and creamy. Refrigerate until ready to use.
- Arrange the roasted veggies on a platter or in a shallow bowl. Drizzle with half of the dressing, sprinkle with sesame seeds and extra chopped coriander, and enjoy!
Notes
- Refrigerate roasted carrots and beets in an airtight container for up to 4 days.
- Store tahini herb sauce separately for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe with half the sauce
- Calories: 135
- Sugar: 11.2g
- Fat: 5.8g
- Saturated Fat: 0.8g
- Carbohydrates: 21.9g
- Fiber: 5.6g
- Protein: 4.1g