Cooked - Honey & Thyme Butter Roasted Carrot Salad With Cumin-dijon Tahini Yogurt

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Honey & Thyme Butter Roasted Carrot Salad With Cumin-dijon Tahini Yogurt

1.0

½ cup plain unsweetened Greek yogurt (can sub dairy-free)

2 tbsp tahini

1 tbsp honey

1 tbsp Dijon mustard

½ tsp garlic powder

½ tsp cumin

¼ tsp salt

¼ tsp pepper

Water (optional)

1 tbsp melted butter (or ghee/vegan butter)

1 tbsp olive oil

½ tbsp honey

2 sprigs fresh thyme, stems removed

½ tsp salt

¼ tsp pepper

1 pound whole carrots, peeled and trimmed

Arugula

Chopped scallions

Red pepper flakes

Sunflower seeds

Chopped dates

Olive oil

Preheat the oven to 400.
Make the butter. Add the butter, oil, thyme, honey, salt and pepper to a small dish. Mix together.
Add the carrots to a casserole dish, then add the butter. Mix together to coat and roast for 30-35 minutes, until tender. Toss them halfway.
While the carrots roast, make the tahini-yogurt. Add the yogurt, tahini, honey, mustard, garlic powder, cumin, salt and pepper to a small bowl. Mix to combine. Set aside.
Once the carrots are done, spread the tahini-yogurt spread on a plate, top with a handful of arugula and then the carrots. Top with the scallions, pepper flakes, sunflower seeds, chopped dates and olive oil.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySpring Gatherings

Season🌸Spring

DifficultyEasy ⏰ 40m

Created 104 weeks ago

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