Roasted Crudites with Tahini-Garlic Dip

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 12 small carrots, peeled and halved lengthwise
  • 1 head Romanesco cauliflower, separated into 2-inch florets
  • 1 head cauliflower, separated into 2-inch florets
  • 3 tbsp olive oil
  • 1 cup plain Greek yogurt
  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 garlic clove, grated
  • Pinch of smoked paprika, plus more for garnish

Directions

  1. On baking sheet, toss carrots, Romanesco, cauliflower and oil; season. Roast at 475, turning occasionally, until tender and 20-25 minutes. In blender, puree yogurt, tahini, lemon juice, garlic and pinch of paprika. Season dip; garnish with paprika. Serve vegetables with dip.

Email to a friend | Print this recipe | Back