Roasted Carrots and Radish with Harissa Sauce
Author: Kari - CookingUpClean
Recipe type: vegetarian
Serves: 4 servings
- 6 whole carrots, tops chopped off and sliced in half lengthwise
- 4 radishes, quartered
- ¼ cup plain unsweetened quark cheese or Greek yogurt (use coconut milk yogurt for dairy free)
- 1 clove garlic, minced
- ½ teaspoon lemon juice
- 1 tablespoon milk (dairy or non)
- ⅛ teaspoon salt (omit for low sodium)
- 1 teaspoon harissa seasoning
- Preheat oven to 425 degrees.
- Place carrots and radishes onto a baking sheet and drizzle with olive oil. Sprinkle with a pinch of salt and pepper.
- Roast carrots and radishes 10-12 minutes turning once until they are tender crisp.
- While carrots and radish are roasted, mix together quark/yogurt, garlic, lemon, salt, milk and harissa until smooth.
- Serve roasted veggies with harissa dipping sauce.
omit salt for lower sodium = 76mg per serving
Calories: 53 Fat: 1g Carbohydrates: 11g Sodium: 148mg* Fiber: 3g Protein: 2g
Recipe by at https://www.cookingupclean.com/roasted-carrots-and-radish-with-harissa-sauce/
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