Middle Eastern Inspired Carrots with Yogurt Tahini Sauce
Prep Time
Cooking Mode
1 kg bag Compliments Organic Carrots
¼ cup Panache Extra Virgin Olive Oil, divided
3 tbsp Compliments Liquid Honey, divided
1 tsp cumin
½ tsp cinnamon
½ tsp turmeric
¼ tsp garlic powder
¼ tsp ginger powder
¼ tsp each salt and pepper, divided
2 tbsp Compliments Unsalted Butter, cold
1 lemon
¾ cup Greek-style yogurt
4 tsp tahini paste
1 tsp za’atar spice
¼ cup finely chopped pistachios
¼ cup pomegranate arils (seeds)
1 kg bag Compliments Organic Carrots
¼ cup Panache Extra Virgin Olive Oil, divided
3 tbsp Compliments Liquid Honey, divided
1 tsp cumin
½ tsp cinnamon
½ tsp turmeric
¼ tsp garlic powder
¼ tsp ginger powder
¼ tsp each salt and pepper, divided
2 tbsp Compliments Unsalted Butter, cold
1 lemon
¾ cup Greek-style yogurt
4 tsp tahini paste
1 tsp za’atar spice
¼ cup finely chopped pistachios
¼ cup pomegranate arils (seeds)
Directions
1Preheat oven to (220°C) 425°F. Peel carrots, trim off and discard ends. Slice smaller carrots in half lengthwise and larger carrots in quarters lengthwise. Set aside a 9 x 13 in. (3 L) baking dish or small roasting pan (Note: To avoid scorching, be sure carrots can lie touching in a single layer, not too spread out).
2In a large bowl, mix together 3 tbsp (45 mL) of the olive oil, 2 tbsp (30 mL) of the honey, cumin, cinnamon, turmeric, garlic powder, ginger powder and most of the salt and pepper. Add the carrots, toss to coat. Place in the baking dish or roasting pan, drizzling over any leftover olive oil mixture from the bowl overtop. Cut the butter into small pieces and scatter on carrots. Roast 25 to 30 min., until carrots are tender and caramelized.
3Meanwhile, into a bowl, finely zest and juice the lemon (about 3 tbsp/45 mL juice). Stir in the remaining 1 tbsp (15 mL) olive oil, remaining 1 tbsp (15 mL) honey, yogurt, tahini, za’atar spice and remaining salt and pepper. Use the back of a large spoon to spread half the yogurt sauce in the bottom of a serving platter.
4Arrange roasted carrots on top of the sauce (for a pretty presentation, lay lengths in the same direction). Drizzle any leftover juices from the roasting dish over the carrots. Thickly drizzle the remaining yogurt sauce across the carrots. Garnish with pistachios and pomegranate arils to serve.
Tips
1
For a za’atar substitute, mix equal parts dried thyme, dried oregano and sesame seeds.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
