Description
This vibrant and wholesome Balsamic Carrots with Orange Tahini Yogurt recipe combines tender roasted carrots glazed with a tangy balsamic and maple syrup dressing, crispy spiced Puy lentils, and a creamy orange-infused tahini yogurt sauce. Garnished with toasted pecans and fresh herbs, this dish offers a delightful medley of textures and flavors perfect for a healthy lunch or dinner.
Ingredients
Scale
Vegetables and Lentils
- 500g carrots
- 100g Puy lentils
Dressings and Sauces
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil (divided)
- 400g vegan yogurt
- 20g tahini
- Juice of 1 orange
- Maple syrup (amount not specified, estimate 1 tbsp)
- Salt and pepper, to taste
- Cumin, to taste
- Thyme sprigs, few for roasting
Garnishes
- Pecans (amount not specified, estimate 50g)
- Fresh herbs (such as parsley or thyme), for garnish
- Orange zest, for garnish
Instructions
- Preheat Oven: Set your oven to 200°C (390°F) to prepare for roasting the vegetables and lentils.
- Cook Lentils: Boil the Puy lentils in water for 25-30 minutes until tender. Drain them thoroughly, then spread them out on a baking tray. Season with cumin, salt, pepper, and some olive oil, tossing to coat. Bake in the preheated oven for 25 minutes to make them crispy.
- Prepare Carrots: Slice the carrots lengthwise and toss with olive oil, salt, and pepper. Spread them out evenly on a lined baking tray. Roast them in the oven for 20 minutes.
- Glaze and Finish Carrots: Mix balsamic vinegar, olive oil, and approximately 1 tablespoon of maple syrup. Drizzle this mixture over the carrots after their initial 20 minutes of roasting. Add thyme sprigs on top, then return to the oven and roast for another 15-20 minutes until the carrots are caramelized and tender.
- Make Tahini Yogurt Sauce: In a bowl, whisk together the vegan yogurt, tahini, and freshly squeezed orange juice. Adjust seasoning with salt and pepper as desired to balance the flavors.
- Toast Pecans: Place pecans on a baking tray and toast in the oven for about 8 minutes, or until fragrant and lightly browned.
- Assemble the Dish: On each serving plate, spread a generous layer of the orange tahini yogurt sauce. Top with the crispy baked lentils, followed by the roasted balsamic carrots. Garnish with toasted pecans, fresh herbs, and a sprinkle of orange zest for a final burst of brightness.
Notes
- Puy lentils are ideal for this dish due to their firm texture; other lentils may become too mushy when baked.
- Adjust the amount of maple syrup depending on your preferred sweetness level in the carrot glaze.
- Use fresh thyme sprigs for a more aromatic flavor or substitute with rosemary if preferred.
- This recipe is vegan and gluten-free, making it suitable for various dietary requirements.
- For added protein, consider adding a sprinkle of toasted seeds or nuts besides pecans.
