Recipes / Light dishes / Roast carrots and potatoes with tahini sauce
Side
Dinner
Vegetarian
Gluten-free
Baked
Roast carrots and potatoes with tahini sauce
The perfect side: carrots and potatoes roasted with Italian herbs and a drizzle of tahini sauce with lemon and maple syrup.
- Cooking
- 25–30 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
291 kcal
Protein · 9 %
7 g
Fat · 27 %
9 g
Carbs · 64 %
48 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 500 g carrots
- 750 g potatoes
- garlic powder
- dried Italian herbs
- salt and pepper
- 1 tbsp olive or avocado oil (spray)
- Tahini sauce
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- salt and pepper
- fresh parsley
Step by step
- Peel the carrots and potatoes and cut them into pieces of a similar size.
- Spray them with the oil and season with garlic powder, Italian herbs, salt and pepper.
- Roast them in the air fryer at 200 °C for about 20–25 minutes (or in the oven at 220 °C for about 30 minutes), stirring halfway, until golden and tender.
- For the sauce, mix the tahini with the lemon juice and maple syrup, season and add water a little at a time until runny.
- Serve the vegetables with the sauce drizzled over and chopped fresh parsley.