Categories: Sides

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

Directions

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

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