Balsamic Honey Roasted Carrots With A Yoghurt And Tahini Dressing Recipe
This colourful side dish packs a knock-out flavour punch, with the intense acidity of the balsamic vinegar perfectly balanced by the sweetness of the runny honey, you will never want to serve boiled carrots again after tasting this!
Scroll down for more pictures.
8-10 small to medium sized organic carrots
5-6 small shallots or 1 large organic white onion
3 garlic cloves
2 tbs good quality balsamic vinegar
1 tbs runny honey
Thyme (dried or fresh)
50g vegan yoghurt
1 tbs tahini
Zest and juice of half a lemon
Handful of breadcrumbs
Handful of flaked almonds
Smoked paprika (optional)
All fresh ingredients for this recipe, and more, are available on Tend, an online market selling fresh, seasonal food from small, sustainable farms. They currently deliver great-tasting organic produce across South West London.
Recipe by Izzie Clifton-Brown. For more recipes and to follow her journey visit @izcliftonbrown.
You may also like...
What to Do Next
Stay up to date with all the latest eco news and features. We plant trees for every subscriber. Every 100th subscriber wins their own tree.
Support Us On
From £3 a month. Help us invest in new journalism on topics that matter to you.
Join Our Facebook
Ask questions and share tips, recipes and your green wins in our super friendly Facebook community, the pebble pod.