Gjelina Inspired Za'atar Roasted Carrots with Tahini-Yogurt Sauce

 

Za’atar Carrots with Yogurt Tahini Sauce

Inspired by Gjelina

 

Carrots – shaved and cut in half lengthwise or into chunks on the diagonal 

Olive oil

Za’atar

Cumin

Brown sugar

Sesame seeds

Salt

Pepper

Parsley or cilantro - optional

 

Preheat oven to 425. Toss all ingredients together in a bowl and lay out on a large cookie sheet. Roast for 8-10 minutes, then flip and roast for 8-10 more, until perfectly roasted. 

 

 

Yogurt Tahini Sauce

Inspired by GP’s recipe

 

3 T tahini

¼ cup boiling water

2-3 cloves of garlic, minced and smashed into a paste with the edge of your knife

¼ cup Greek yogurt

3-4 T freshly squeezed lemon juice

¼ cup olive oil (or less)

Sea salt

Freshly ground pepper

 

Whisk the tahini and water together until smooth. Whisk in the remaining ingredients and taste for balance. Adjust as necessary. I like a lot of lemon and garlic but adjust as you like it. 

 

Spread yogurt tahini sauce on plate and then top with carrots. Sprinkle with parsley or cilantro for added flavor and color.