Honey-Roasted Carrots with Tahini Yogurt

Side dishes are my nemesis.

I am the worst at meal planning, so trying to plan a side dish along with the entree I've decided on for dinner is usually something that never happens. The extra work, extra prep, extra shopping? No thanks. I typically resort to a green salad, or I make the entree filling enough to not warrant a side dish.

However, roasted vegetables is always something I've enjoyed cooking for a side. Roasted Brussels sprouts, potatoes, asparagus - I'll take it all! You can just place whatever vegetable you're roasting on a baking sheet with olive oil, salt, and pepper - it cooks while you prep the entree - and boom, dinner done.

But it wasn't until I stumbled upon this recipe for Honey-Roasted Carrots with Tahini Yogurt in Plenty More that I thought of roasted carrots as being "fun." The prep time wasn't all that bad, either, and I tweaked the recipe slightly to use what we already had on-hand, so the little bit of extra shopping was doable, too. Another roasted side dish for the win!

Honey-Roasted Carrots with Tahini Yogurt
Yields: 4 servings
Adapted from Plenty More
-1 1/2 tablespoons honey
-2 tablespoons olive oil
-1 1/2 teaspoons ground coriander
-1 teaspoon ground cumin
-1/2 teaspoon dried thyme
-6 large carrots, peeled and cut into batons
-1 tablespoon cilantro leaves, coarsely chopped
-Salt and black pepper, to taste

Tahini Yogurt Sauce:
-3 tablespoons tahini paste
-2/3 cup Greek yogurt
-2 tablespoons fresh lemon juice
-1 clove garlic, crushed
-Salt, to taste

Directions:
1.) Preheat oven to 425 degrees.
2.) Place all of the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.
3.) Place the honey, oil, coriander, cumin, and thyme in a large bowl with a little salt and pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes (or until cooked through and glazed), stirring gently twice during roasting.
4.) Transfer the carrots to a large serving platter or bowl. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with cilantro.

*You will likely have extra yogurt sauce. Save it for dipping ANYTHING into. It's delicious, not just on carrots!

Sweet roasted carrots with tangy tahini-yogurt sauce, all topped off with the brightness of cilantro. Now this is one side dish I can get behind. (This would make an unique and delicious Thanksgiving side, too!).

What's your favorite side dish to make?