Eat & Drink

Balsamic Honey Roasted Carrots With A Yoghurt And Tahini Dressing Recipe

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Balsamic Honey Roasted Carrots With A Yoghurt And Tahini Dressing Recipe

Eat & Drink
4 Servings
Prep time: 20 mins
Cook time: 45 mins

Pep up your carrots with this sweet and sour, Middle Eastern inspired recipe.

Georgina Wilson-Powell

Tue 17 Nov 2020

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!

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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.

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)

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