Roasted Carrots with Lemon Tahini Drizzle

Slow roasted carrots topped with tangy lemon tahini drizzle are sweet, savory, and make the perfect side dish, snack or even the star of the meal.

FOR THE ROASTED CARROTS:
1 bunch carrots, about 5-6 large
1 tbsp olive oil
½ tsp salt
¼ tsp pepper

FOR THE LEMON TAHINI SAUCE:
3 tbsp plan Greek yogurt (I used whole milk yogurt)
3 tbsp tahini paste
3 tbsp lemon juice
pinch of salt + pepper
1-3 tbsp water, to taste
Chopped parsley for topping

View the full recipe at Another Root →