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Oven-Roasted Carrot Sticks with Yogurt-Tahini Dip

Oven-Roasted Carrot Sticks with Yogurt-Tahini Dip

Roasting turns carrots tender and sweet, with caramelized edges that make them taste completely different from raw. Cut into sticks and served with a lemony yogurt-tahini dip, they are an easy side dish or an after-school snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb (680 g) carrots peeled
  • 1 1/2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked or sweet paprika
  • 1/2 tsp fine sea salt
  • 1/2 cup plain Greek yogurt for the dip
  • 2 tbsp tahini for the dip
  • 1 tbsp lemon juice for the dip
  • 1 small garlic clove grated, for the dip
  • 1 pinch salt for the dip
  • 1 tbsp chopped parsley or dill to serve

Method
 

  1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. Cut the carrots into sticks about 3 inches long and 1/2 inch thick, so they cook evenly.
  3. Toss the sticks with olive oil, cumin, paprika and salt, and spread in a single layer with space between them.
  4. Roast for 22–25 minutes, turning once halfway, until tender and browned at the edges.
  5. Meanwhile, stir the yogurt, tahini, lemon juice, garlic and a pinch of salt together, adding a spoonful of water if it is too thick.
  6. Sprinkle the carrots with herbs and serve warm with the dip.

Notes

  • Crowding the pan steams the carrots instead of roasting them. Use two pans if needed.
  • Thicker ends of large carrots can be halved lengthwise so all the sticks are a similar size.