Roasted Crudités with Tahini-Garlic Dip

By tammy1365

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 clove garlic, grated
• Pinch of smoked paprika, plus more for garnish

Preparation

Step 1

Preparation

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