Balsamic Carrots With Orange Tahini Yogurt
Elevate your dining experience with Balsamic Carrots With Orange Tahini Yogurt, a vibrant and flavorful dish that beautifully balances sweet, tangy, and savory notes. Roasted carrots are coated in a luscious balsamic glaze and complemented by crispy lentils for added texture. The creamy orange tahini yogurt provides a refreshing contrast, making this dish perfect as a side or dip for any occasion. Easy to prepare and packed with nutrients, it’s a delightful addition to family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500g Carrots
- 100g Puy Lentils
- 2 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil
- 400g Vegan Yogurt
- 20g Tahini
- 1 Orange
- 2 tbsp Maple Syrup
- 1 tsp Ground Cumin
- 4 Sprig Thyme
- 30g Pecans (to serve)
- 25g Fresh Herbs (to serve)
Instructions
- Preheat the oven to 200°C (392°F).
- Cook the lentils in boiling water for about 25 minutes until tender, then drain.
- Spread lentils on a baking tray, season with cumin, salt, pepper, and olive oil; bake for 25 minutes until crispy.
- Prepare carrots by cutting into sticks, seasoning with olive oil, salt, and pepper; roast for 20 minutes.
- Combine balsamic vinegar, olive oil, and maple syrup; drizzle over carrots after initial roasting time, toss gently with thyme sprigs, then return to oven for another 15-20 minutes.
- Mix vegan yogurt with tahini and orange juice; adjust seasoning.
- Toast pecans in the oven for about 8 minutes.
- Serve by layering whipped yogurt, followed by crispy lentils and roasted carrots; top with pecans and fresh herbs.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg