Sticky Roasted Carrots with Tahini Yoghurt

Ingredients:

• 500g carrots
• 40g honey
• 30g butter
• 1 whole orange for juice and zest
• Salt and pepper to taste
• Olive oil
• 1 cup cooked quinoa, pearl barley, or drained and rinsed chickpeas/white beans
• 1 chili
• 1/2 teaspoon honey
• 1 whole lime for juice
• 1/2 cup Greek yogurt or Skyr
• 15g tahini
• 2g chopped dill

Instructions:

1. Preheat oven: Heat oven to 180°C.
2. Prepare carrots: Peel carrots and roast with olive oil, salt, and pepper until soft.
3. Make pickled chili: Thinly slice chili and add to a bowl with honey and lime juice. Let it pickle.
4. Make glaze: Heat butter in a pan. Add honey, orange zest, and juice. Reduce until thickened.
5. Glaze carrots: Remove carrots from oven and coat with glaze. Add grain or nuts and cook for 5-10 more minutes.
6. Make tahini yogurt: Combine yogurt, tahini, dill, and season to taste.
7. Serve: Smear yogurt on a plate. Top with roasted carrots, pickled chili, crispy grain, and dill.

Tips:

• Adjust the amount of chili and honey to your desired spice and sweetness level.
• Experiment with different grains or nuts for added texture.
• Serve with your favorite protein for a complete meal.

Enjoy your delicious Roasted Carrots with Honey-Lime Glaze