Spiced Roasted Carrots & Sprouts – 50-Minute Recipe
Spiced roasted carrots and Brussels sprouts are tossed in fragrant herbs and warm spices, then baked until caramelized. They are served with a silky tahini‑yogurt sauce and finished with crunchy pistachios, bright pomegranate seeds, and fresh dill for texture and flavor.
Recipe by Mediterranean Diet Plan · Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Carrots
- 5 carrots
- a few thyme leaves
- 2 tsp smoked paprika
- 2 tsp garlic granules
- 1 tsp ground coriander
- olive oil, to taste
- salt, to taste
- pepper, to taste
Sprouts
- 14 oz brussels sprouts
- 2 tsp honey
- 2 tbsp olive oil
- 1 tsp ground cumin
- salt, to taste
- pepper, to taste
Sauce
- 1/3 cup greek yogurt
- 2 tbsp tahini
- 1/2 lemon juice
- 2 tbsp cold water
- a pinch salt
Garnish
- some toasted pistachios
- a handful pomegranate seeds
- some dill
Instructions
- 1Carrots: In a large bowl, combine the sliced carrots, thyme leaves, smoked paprika, garlic granules, ground coriander, olive oil, salt, and pepper; toss until evenly coated. Spread the mixture on a parchment‑lined baking sheet and roast in a pre‑heated oven at 356°F for 30–35 minutes, stirring halfway through.
- 2Sprouts: In another bowl, toss the halved Brussels sprouts with honey, olive oil, ground cumin, salt, and pepper. Arrange on a separate parchment‑lined baking sheet and roast at 356°F for 20–25 minutes, shaking the pan once halfway.
- 3Sauce: While the vegetables roast, whisk together Greek yogurt, tahini, lemon juice, cold water, and a pinch of salt in a small bowl until smooth and creamy.
- 4Garnish: Toast the pistachios on a small baking tray in the oven for 10–12 minutes, then let cool and chop. Once the vegetables are done, transfer them to a serving platter, drizzle with the tahini‑yogurt sauce, and sprinkle with chopped pistachios, pomegranate seeds, and chopped dill.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Stir carrots halfway
Toss the carrot mixture once halfway through the 30–35 minute roast.
Shake sprouts halfway
Shake the pan once halfway through the 20–25 minute roast of the sprouts.
Cool pistachios before chopping
Allow toasted pistachios to cool before chopping.
Whisk sauce until smooth
Whisk the yogurt‑tahini mixture until smooth and creamy before serving.
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Cooking context
50 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Spiced Roasted Carrots & Sprouts with Whipped Tahini & Yogurt Sauce?
- About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
- How many servings does this Spiced Roasted Carrots & Sprouts with Whipped Tahini & Yogurt Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spiced Roasted Carrots & Sprouts with Whipped Tahini & Yogurt Sauce recipe come from?
- It was shared by Mediterranean Diet Plan on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.