Preparation
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Vegetables:
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 20–25 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
Elevate your side dishes with this Roasted Carrots & Green Beans recipe, served with a creamy yogurt tahini sauce. This versatile dish is perfect for pairing with your favorite proteins or as a vegetarian-friendly standalone option.
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)