When the seasons shift and vibrant produce is at its peak, I find myself drawn to the warm hues of roasted carrots. This recipe for Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah perfectly captures that allure, transforming humble vegetables into a showstopper. The sweet, caramelized richness of tender chantenay carrots melds seamlessly with a creamy garlic tahini yogurt sauce, and the crunch of toasted pistachios adds an unexpected twist.
Just the scent of these carrots roasting in the oven, mingling with the nutty aroma of dukkah, makes my kitchen feel like a cozy little haven. Whether you’re looking to spice up your weeknight dinners or impress guests at your next gathering, this Middle Eastern-inspired dish is both easy to prepare and a delight to the palate. Say goodbye to boring side dishes and let these vibrant flavors elevate your meals effortlessly!
Why Are Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah So Special?
Transformational Taste: This dish takes ordinary carrots to extraordinary heights, combining sweetness with a creamy yogurt sauce.
Nutty Surprise: The pistachio dukkah adds a delightful crunch, perfect for texture enthusiasts.
Effortlessly Impressive: Serve it at gatherings, and watch your guests rave over this chic yet simple side.
Versatile Options: Swap out ingredients easily—try different nuts or root vegetables to keep it fresh!
Health-Conscious: With its vegetarian and gluten-free nature, it caters to a variety of diets without compromising on taste.
Make-Ahead Friendly: Prepare this dish in advance and reheat for a quick, flavorful side any night of the week.
Dive into this vibrant dish full of Middle Eastern flair and elevate your culinary repertoire!
Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah Ingredients
For the Carrots
• M&S Chantenay Carrots – The star of the dish, delivering sweetness and a pop of color; feel free to use any sweet carrot variety if chantenay isn’t available.
• Red Onion – Adds a delightful sweetness once caramelized; yellow onion makes a great substitute if needed.
• M&S Remarksable Value Orange (juiced) – Provides a zesty acidity that enhances the carrots’ natural flavor; lemon juice can be a tangy alternative.
For the Garlic Tahini Yogurt Sauce
• M&S Remarksable Value Garlic – Infuses the sauce with aromatic depth; garlic powder works too in a pinch (1 clove = 1/8 tsp garlic powder).
• M&S Tahini – Creates the creamy texture of the sauce; almond butter can work for a similar consistency if tahini is unavailable.
• M&S Collection 10% Fat Greek Yogurt – Balances the dish with its creamy and tangy qualities; swap with any dairy-free yogurt for a plant-based option.
For the Topping
• M&S Shelled Pistachios – Adds a satisfying crunch and nutty flavor; sunflower seeds are a great nut-free alternative.
• M&S Dukkah – This Middle Eastern spice blend elevates the dish with its unique nutty and herbaceous notes; you can replace it with any nut/seed blend if dukkah is hard to find.
Unleash the full potential of roasted carrots with garlic tahini yogurt and pistachio dukkah in your kitchen, and watch as they transform your dining experience!
How to Make Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah
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Preheat the oven to 180°C (fan). Get your flavors started by washing the chantenay carrots. Trim the ends, peel the red onion, and cut it into wedges. Arrange everything beautifully on a baking tray and drizzle with salt and orange juice. Bake for 30-40 minutes until the carrots are tender and caramelized.
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Wrap garlic cloves in foil with a splash of olive oil. Pop them in the oven alongside the carrots, allowing the garlic to roast gently until soft.
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Toast the shelled pistachios in a dry pan over medium heat. Stir them until they’re fragrant and lightly golden. Once cooled, chop and mix them with the dukkah for that irresistible crunch!
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Blend together the tahini and Greek yogurt in a bowl. Once combined, lovingly incorporate the roasted garlic, seasoned with salt and pepper to taste. This creamy sauce will add a delectable richness to the dish.
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Spread the velvety yogurt sauce on a serving platter. Layer the roasted carrots on top and finish with a generous sprinkle of your crunchy pistachio dukkah. Get ready for the compliments to roll in!
Optional: Garnish with fresh herbs for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah
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Season Wisely: Lightly salt the carrots before roasting to enhance their natural sweetness. Too much salt can overpower the dish.
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Watch the Garlic: When roasting garlic, keep an eye on it to prevent burning. If it turns too dark, the flavor can become bitter.
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Oven Mastery: Rotate the baking tray halfway through roasting to ensure even caramelization of the carrots. Uneven cooking can lead to inconsistent textures.
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Nutty Variations: Feel free to experiment with different nuts in the dukkah. Almonds or walnuts can bring unique tastes and textures to your roasted carrots with garlic tahini yogurt and pistachio dukkah.
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Make it Ahead: This dish can be made in advance. Just store the components separately and reassemble when ready to serve—perfect for busy nights!
Make Ahead Options
These Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah are perfect for meal prep enthusiasts! You can roast the carrots up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their vibrant flavor and texture. The garlic tahini yogurt can also be made ahead; simply blend it and keep it refrigerated, where it will stay fresh for up to 3 days as well. When you’re ready to serve, gently reheat the carrots in the oven for about 10-15 minutes at 180°C (fan) until warmed through, and then top them with the creamy garlic sauce and sprinkle with dukkah for restaurant-quality results with minimal effort. Enjoy the delicious simplicity of this make-ahead dish!
Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah Variations
Feel free to make this dish your own with these exciting twists and swaps!
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Root Vegetable Swap: Replace carrots with parsnips or sweet potatoes for a unique flavor profile and delightful sweetness. Each option offers its own special notes while maintaining that caramelized goodness.
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Nut Variations: Use almonds or walnuts instead of pistachios for different crunch; each brings its distinct flavor to the dish. Experimenting with nuts can create an array of tantalizing tastes that surprise the palate.
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Dairy-Free Delight: Substitute the Greek yogurt with any plant-based yogurt for a creamy, dairy-free alternative. You’ll still achieve delicious richness while making it accessible for vegan friends!
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Zesty add-in: Boost the sauce with a splash of lemon or lime juice for an extra zing! This brightens the creamy texture and elevates the flavor profile to new heights.
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Spice It Up: Incorporate spices like cumin or smoked paprika into the dukkah for enhanced depth and warmth. A little heat can transform the dish, giving it a lovely, aromatic twist.
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Herb Infusion: Mix fresh herbs like parsley or cilantro into the yogurt sauce for added freshness. This vibrant addition not only enhances the flavor but also adds a beautiful pop of color.
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Different Sweeteners: Use maple syrup or honey instead of orange juice to drizzle over the carrots for a different kind of sweetness. Each sweet component shapes the flavor in a refreshing way!
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Heat Adaptations: Want some heat? Toss in a pinch of cayenne or chili flakes to the dukkah blend for a spicy kick that complements the sweetness perfectly.
Dive into these variations and make your roasted carrots with garlic tahini yogurt and pistachio dukkah experience your very own culinary masterpiece!
Storage Tips for Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah
Fridge: Store any leftovers in an airtight container for up to 3 days. To maintain the best texture, keep the yogurt sauce separate from the carrots until serving.
Freezer: For longer storage, freeze the roasted carrots without the yogurt sauce for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat the carrots in the oven at 180°C (fan) for about 10-15 minutes, or until warmed through. Add a fresh dollop of garlic tahini yogurt for extra creaminess.
Reviving Flavors: If the dukkah loses some crunch, consider toasting a fresh batch to sprinkle on top just before serving your roasted carrots with garlic tahini yogurt and pistachio dukkah.
What to Serve with Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah?
The magic of roasted carrots comes alive even more when paired with complementary dishes that enhance their vibrant flavors.
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Grilled Chicken Skewers: Juicy, marinated chicken adds a smoky balance to the sweet, earthy carrots, creating a delightful contrast.
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Quinoa Salad: A light and nutty salad with herbs and lemon brightens the palate, making it a refreshing counterpart to the rich yogurt sauce.
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Couscous with Herbs: Fluffy couscous mixed with fresh herbs absorbs the flavors beautifully, giving a lovely texture alongside the tender carrots.
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Hummus Platter: Serve with an assortment of fresh veggies and pita; the creamy dip echoes the yogurt’s garlicky richness while offering a fun bite.
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Roasted Garlic Bread: Crunchy bread brushed with garlic-infused olive oil makes for a perfect scoopable side, enhancing the overall experience.
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Sparkling Pomegranate Juice: The effervescence and tartness of pomegranate juice cleanse the palate, amplifying the dish’s vibrant Middle Eastern flavors.
These pairings will elevate any meal, turning a simple side dish of roasted carrots with garlic tahini yogurt and pistachio dukkah into a memorable feast!
Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah Recipe FAQs
What type of carrots should I use for this recipe?
Absolutely! I recommend using chantenay carrots for their sweetness and vibrant color. However, if you can’t find them, any sweet variety of carrot works just fine. Look for firm carrots without dark spots or blemishes for the best results.
How should I store leftovers of roasted carrots with garlic tahini yogurt and pistachio dukkah?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the garlic tahini yogurt separate from the carrots until you’re ready to serve to avoid sogginess.
Can I freeze the roasted carrots?
Yes, you can! For freezing, I suggest freezing the roasted carrots without the yogurt sauce for up to 3 months. To freeze, let the roasted carrots cool completely, then transfer them to a freezer-safe container. Thaw them in the fridge overnight before gently reheating in the oven at 180°C for about 10-15 minutes.
What should I do if my garlic burns while roasting?
I totally understand the concern! To avoid burnt garlic, you can wrap the cloves in foil with a drizzle of olive oil and place them with the carrots, keeping an eye on them. If you notice they are browning too quickly, check them after 15 minutes—remove them to prevent bitterness. Alternatively, you can sauté minced garlic separately to mix into the yogurt sauce instead.
Is this recipe suitable for people with nut allergies?
Very! You can easily make this dish nut-free by substituting the pistachios with sunflower seeds—just toast them lightly for added flavor. The dukkah can also be made with seed blends that don’t include nuts, adjusting the spices and seeds to personal preference. Just be sure to double-check your tahini and yogurt options for any nut-related cross-contamination if allergies are a concern.
How long will the leftovers maintain their flavor and texture?
To enjoy the best flavors and textures, consume the roasted carrots within 3 days. Reheating them gently in the oven helps preserve their tenderness. If you want to freshen things up, you might toast a new batch of dukkah to sprinkle on top right before serving!
Roasted Carrots with Garlic Tahini Yogurt and Pistachio Dukkah Magic
Ingredients
Equipment
Method
- Preheat the oven to 180°C (fan). Wash the chantenay carrots, trim the ends, peel the red onion, and cut it into wedges. Arrange on a baking tray and drizzle with salt and orange juice. Bake for 30-40 minutes until the carrots are tender and caramelized.
- Wrap garlic cloves in foil with a splash of olive oil and roast alongside the carrots until soft.
- Toast the shelled pistachios in a dry pan over medium heat until fragrant and golden. Chop and mix with dukkah.
- Blend tahini and Greek yogurt in a bowl. Incorporate roasted garlic, seasoned with salt and pepper to taste.
- Spread the yogurt sauce on a serving platter, layer with roasted carrots and top with pistachio dukkah.