Name: Balsamic Carrots with Orange Tahini Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: For the Carrots:; 1 lb carrots, peeled; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon maple syrup or honey; Salt and pepper to taste; For the Crispy Chickpeas:; 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; Salt to taste; For the Orange Tahini Yogurt:; 1/2 cup Greek yogurt or plant-based yogurt; 2 tablespoons tahini; 2 tablespoons fresh orange juice; 1 teaspoon orange zest; Salt to taste

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Balsamic Carrots with Orange Tahini Yogurt is a visually stunning and flavor-packed side dish that combines roasted, caramelized carrots with a tangy balsamic glaze, served atop a creamy, citrus-infused tahini yogurt base and finished with crispy chickpeas. This dish strikes a beautiful balance between sweet, savory, and nutty elements—perfect for elegant dinners, festive occasions, or plant-forward gatherings.

Why You’ll Love This Recipe

This dish is a standout for its rich flavor layers and striking presentation. The balsamic-roasted carrots offer deep, sweet-savory complexity, while the orange tahini yogurt adds a cool, creamy, and slightly tart contrast. Crispy chickpeas bring a satisfying crunch, completing the dish with texture and protein. Naturally vegetarian and gluten-free (with plant-based options), this recipe is both wholesome and gourmet—a reliable showstopper on any table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the carrots:

carrots, peeled
olive oil
balsamic vinegar
maple syrup or honey
salt and pepper to taste

For the crispy chickpeas:

canned chickpeas, drained, rinsed, and patted dry
olive oil
smoked paprika
salt to taste

For the orange tahini yogurt:

Greek yogurt or plant-based yogurt
tahini
fresh orange juice
orange zest
salt to taste

directions

Preheat oven to 400°F (200°C).
In a bowl, toss the peeled carrots with olive oil, balsamic vinegar, maple syrup or honey, salt, and pepper. Spread them on a baking tray in a single layer. Roast for 25–30 minutes, flipping halfway through, until the carrots are tender and slightly caramelized.
In another bowl, toss the chickpeas with olive oil, smoked paprika, and salt. Spread them on a separate tray and roast for 20–25 minutes until crispy, shaking the tray halfway through.
While the carrots and chickpeas roast, prepare the orange tahini yogurt by whisking together Greek yogurt, tahini, orange juice, orange zest, and salt in a small bowl until smooth and creamy.
To assemble, spread the orange tahini yogurt over a large serving plate or platter. Arrange the roasted carrots on top and scatter the crispy chickpeas over them.
Drizzle with additional balsamic glaze if desired. Serve warm or at room temperature.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 220 kcal

Variations

Spice it up: Add crushed red pepper flakes or a pinch of cayenne to the chickpeas for extra heat.
Sweeten it more: Drizzle with pomegranate molasses for a richer, sweet-sour contrast.
Change the herbs: Garnish with fresh parsley, mint, or dill for added brightness.
Nut crunch: Top with toasted pistachios or almonds instead of chickpeas for a different texture.
Alternative root veggies: Use parsnips or sweet potatoes in place of or alongside carrots.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the yogurt separate, if possible, to preserve its texture. Reheat the carrots and chickpeas in a 350°F (175°C) oven for 10–12 minutes until warmed through. The yogurt should be served chilled or at room temperature. Freezing is not recommended due to texture changes.

FAQs

Can I make this dish ahead of time?

Yes, you can roast the carrots and chickpeas and prepare the yogurt up to a day in advance. Assemble just before serving.

What’s the best tahini for this recipe?

Use smooth, high-quality tahini with a creamy texture and mild flavor. Stir well before using.

Is this recipe vegan?

Yes, if you use plant-based yogurt and maple syrup instead of honey.

Can I use baby carrots?

Yes, baby carrots can be used. Adjust the roasting time depending on their thickness.

How do I make chickpeas really crispy?

Dry them thoroughly, don’t overcrowd the pan, and roast at high heat. Shake the pan halfway through roasting.

Can I use bottled orange juice?

Fresh juice is preferred for the best flavor, but bottled juice can be used in a pinch.

What’s a good substitute for tahini?

You can use almond butter or sunflower seed butter for a different but still creamy and nutty base.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as all the ingredients are free from gluten.

Can I use flavored balsamic vinegar?

Yes, flavored varieties like fig or pomegranate balsamic can add depth and a unique twist.

Can I serve this as a main dish?

Yes, pair it with couscous, quinoa, or a hearty grain salad to make it a satisfying vegetarian main.

Conclusion

Balsamic Carrots with Orange Tahini Yogurt is a beautiful, balanced dish that combines stunning presentation with layers of flavor and texture. With its sweet, savory, and nutty notes, this recipe is an elegant yet easy-to-prepare option for dinner parties, holiday meals, or nourishing weeknight sides. Whether served warm or at room temperature, it’s a sophisticated way to celebrate seasonal vegetables.

Balsamic Carrots with Orange Tahini Yogurt

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Author: Mia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Balsamic Carrots with Orange Tahini Yogurt is an elegant and flavorful side dish featuring roasted balsamic-glazed carrots, crispy spiced chickpeas, and a creamy orange tahini yogurt spread—perfect for gatherings or sophisticated meals.

Instructions

Preheat oven to 400°F (200°C). Toss carrots with olive oil, balsamic vinegar, maple syrup, salt, and pepper.
Spread carrots on a baking tray and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Meanwhile, toss chickpeas with olive oil, smoked paprika, and salt. Spread on a second tray and roast for 20–25 minutes until crispy.
In a bowl, whisk together Greek yogurt, tahini, orange juice, orange zest, and salt until smooth.
To serve, spread orange tahini yogurt on a serving plate. Top with roasted carrots and crispy chickpeas.
Drizzle with additional balsamic glaze if desired. Serve warm or at room temperature.