Roasted Carrots with Tahini Sauce

Roasted Carrots with Tahini Sauce

Look at these carrots! Have you ever? When I came across this recipe I knew I had to make it. Usually if I see something that looks great out there in the Instagram/Pinterest inspiration world, I’ll keep in on file, make it a few times, tweak it, merge it with a few other things – basically change it into something new. But this I wanted exactly as it’s written and I was not sorry. It’s so gorgeous and the flavours are fantastic. It’s a rich recipe, even though it’s vegetarian, so don’t feel bad about only serving two roasted carrots per person.

I like a traditional holiday dinner. I wouldn’t be sad if we had the same dishes every Thanksgiving and Christmas for the rest of time. Particularly when recipes are ones you’ve learned from your Mom or Grandmother, I think don’t mess with that stuff! Except now I’m going to change my tune. Maybe my new rule is going to be everything the same except for one thing that is different. I know, I need to work on the name of this new rule, it’s not catchy at all. How about the change one thing rule? That’s better, right? Okay, if you’re up for joining me in the change one thing rule, change your carrots. Of course you’re making the turkey or ham or prime rib or nut loaf – or whatever you make every time and everyone loves it – but maybe alongside the mashed potatoes and stuffing you can make room for one show stopper.

I promise that as flashy as these look, they’re very simple. It’s really just roasted carrots with a little garnish, but people will ask if Yotam Ottolenghi stopped by in the afternoon to whip up the side dishes for your family feast. If you’re still looking for more sides, we’ve got 9 delicious ones over here. 

photo by Ashley Van Der Laan

 

Roasted Carrot with Tahini Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: serves 6 to 8

Ingredients

  • 2 lb carrots (2 bunches) cleaned and trimmed (leave a bit of the green, it looks cute)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • pinch of salt and pepper
  • 2 Tbsps tahini
  • 2 Tbsps lemon juice
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 1 clove garlic, grated
  • 3 Tbsps warm water
  • 2 Tbsps pomegranate seeds
  • 2 Tbsps chopped pistachios
  • 1 Tbsp chopped cilantro

Method

Preheat the oven to 400 degrees.

Gently toss the carrots in a rimmed baking sheet or roasting pan with olive oil, maple syrup and salt and pepper until they're coated. Arrange in a single layer and place in the oven. Bake for 30 minutes, turning over once at the 15 minute mark.

While the carrots are roasting you can make your sauce. In a blender, put tahini, lemon juice, soy sauce, garlic and warm water and whiz until you get a smooth consistency.

Once your carrots are fork tender take them out of the oven. Arrange on a platter and top with sauce, pomegranates, pistachios and cilantro and serve!

You might also like

Appetizers

Artichoke, Gruyere and Spinach Savory Bread Pudding

I remember when Scarlett was real little. I was killing some time one afternoon after a Gymboree class and got to talking to another mom. Her one daughter was nearly

Vegetables

Zucchini “Pasta”

It’s pasta week here on SPC, so today I present you with – antipasta! (It’s a play on antipasto. Work with me, people.) Due to various health reasons, we try to

By Meal Type

Crusted White Fish Sandwich

I’ve been crav­ing a fish sand­wich all sum­mer. And this sand­wich is not it. What I’ve been han­ker­ing for is some­thing much less healthy than what I ended up with. I thought about

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply