Preparation
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Vegetables: Steam/boil carrots for around 8-10 min and remove from heat to dress with olive oil and prep to roast. In a large bowl, toss the carrots and green beans with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the Vegetables: Roast in the preheated oven for 20 minutes, flipping halfway through, until the carrots are tender and slightly caramelized, and the green beans are crisp-tender.
4. Make the Yogurt Tahini Sauce: While the vegetables are roasting, whisk together the yogurt, tahini, lemon juice, minced garlic, olive oil, salt, and black pepper in a small bowl. Adjust seasoning to taste. If the sauce is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
5. Serve: Arrange the roasted carrots and green beans on a serving platter. Drizzle with the yogurt tahini sauce and garnish with fresh herbs and a sprinkle of lemon zest for added brightness.
About the Recipe
This roasted vegetable dish combines caramelized carrots and crisp-tender green beans with a smooth yogurt tahini sauce that adds richness and brightness. The vegetables are seasoned simply with olive oil, smoked paprika, and garlic, allowing their natural sweetness to develop during roasting. The sauce, made with yogurt, tahini, lemon, and garlic, provides a creamy contrast that complements the depth of the roasted vegetables. Designed to work alongside a variety of proteins or stand alone as a vegetarian option, this dish is well-suited for spring meals, Holiday tables, or everyday cooking with a more refined finish.
Ingredients
For the Vegetables:
1 lb carrots, peeled and sliced into long strips
1 lb green beans, trimmed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
For the Yogurt Tahini Sauce:
1/2 cup plain yogurt (or vegan yogurt for a dairy-free option)
2 tablespoons tahini
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon olive oil
Salt and black pepper, to taste
For Garnish:
Fresh herbs (parsley, dill, or cilantro)
Lemon zest (optional)