Vikalinka · by Julia Frey of Vikalinka
Roasted Carrots with Garlicky Lemon Tahini Sauce
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 10%
CARBS 14G27% OF CAL
4G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 16G70% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted baby carrots with a garlicky lemon tahini sauce. A bright, Middle Eastern-inspired side with nutty, tangy flavors.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350g / 2 cups baby carrots
- 1 tbsp olive oil
- flaked sea salt
- 95g / 1/3 cup tahini paste
- 1 garlic clove (crushed)
- 1 lemon (juice of)
- 4-5 tbsp cold water
- salt to taste
- sumac
- parsley (chopped (optional))
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 10%
CARBS 14G27% OF CAL
4G FIBER0G ADDED5G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 16G70% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 548mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 548MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.