YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Grilled Tempeh and Greek Yogurt Dip
Savor the vibrant sweetness of roasted rainbow carrots glazed in a delightful honey-maple sauce paired with savory grilled tempeh and a refreshing non-fat Greek yogurt dip. This dish offers a perfect balance of sweet and savory notes with a satisfying texture contrast that's both wholesome and nourishing.
INGREDIENTS
1.5 cups Rainbow Carrots (approx 150g)
1 tbsp Honey
1 tbsp Maple Syrup
1 tsp Olive Oil
100g Tempeh
150g Non-Fat Greek Yogurt
A pinch of Salt
A pinch of Black Pepper
1 sprig Fresh Rosemary
PREPARATION
Preheat the oven to 400°F (200°C). Peel and cut the rainbow carrots into evenly sized pieces.
In a small bowl, mix the honey, maple syrup, olive oil, a pinch of salt, and a pinch of black pepper to create the glaze.
Toss the carrots with half of the glaze and a few chopped rosemary leaves. Spread them out on a baking sheet in a single layer.
Roast the carrots in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
While the carrots roast, slice the tempeh into 1/2-inch thick pieces and season lightly with salt and pepper. Grill or pan-sear the tempeh over medium heat for 3-4 minutes per side until golden and heated through.
Plate a serving of the roasted carrots alongside the grilled tempeh. Serve with a side of non-fat Greek yogurt sprinkled with a bit of fresh rosemary, and drizzle the remaining glaze over the top.
Enjoy this balanced dish that brings together sweet, savory, and tangy flavors for a delightful meal.