It’s been over two weeks that I am working from home now. This ongoing pandemic is terrible, and my thoughts are with all the people that are impacted physically, mentally, or financially. But instead of getting sucked in by all the shocking news, I am trying to focus on what I personally can do in those tough times. First of all, I am staying at home. And I am using this time for myself to establish new routines that serve me during and after this crisis.
One of those routines is cooking healthy meals. I have always loved cooking, but I never had to create meals every single day. But now that I am at home all day, I really enjoy discovering new recipes and cooking nutritious meals.
While I consider myself a pretty good baker, I don’t think I am overly talented at cooking. But since quite a lot of people ask me for savory recipes as well, I thought I’d share some of my favorites here. I made these honey-roasted carrots with tahini yogurt last week, and I immediately knew that this recipe has to be shared!
Here is why: It is super easy to make and incredibly delicious! There is not a lot of prep work involved, and once the ingredients are in the oven, you just have to wait until it’s ready. Besides, this dish is full of contrasts, which makes it the most satisfying meal: hot and cold, sweet and spicy, tender, and crunchy!
Well, these honey-roasted carrots with tahini yogurt will definitely be a dish I’ll return to regularly. The same goes for my favorite Sicilian Roasted Cauliflower recipe or this colorful Rainbow Bowl.
I hope you like it as much as I do.
Happy Cooking!
Love,
Marion
Honey-roasted Carrots with Tahini Yogurt
Ingredients
- For the vegetables:
- 500g/18oz carrots, cut in bite-sized pieces
- 400g/14oz tin chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Sea salt and black pepper, to taste
- 50g pumpkin (or other) seeds, toasted
- For the yogurt:
- 200g Greek yogurt
- 5 tablespoon tahini
- 1 tablespoon lemon juice
Directions
- Step 1 Preheat the oven to 200˚C/400°F. Line a baking sheet with parchment paper.
- Step 2 Place the carrots and chickpeas on the baking sheet and drizzle with honey and oil.
- Step 3 Sprinkle over the paprika, cumin, turmeric, sea salt, and pepper.
- Step 4 Roast the carrots and chickpeas for about 15-20 minutes until the carrots are tender and the chickpeas are crunchy.
- Step 5 In the meantime, prepare the yogurt by whisking together the yogurt, tahini, and lemon juice. Spread the yogurt across the base of your plate.
- Step 6 When the carrots are ready, transfer them to the plate and garnish with toasted seeds.
