Roasted Carrots with Tahini Sauce
Ingredients
The carrots
-
1½
lbs
carrots
-
1
tablespoon
olive oil
-
1
tablespoon
maple syrup
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
cumin seeds
-
1
teaspoon
coriander seeds
Tahini sauce
-
¼
cup
thick tahini paste
-
3–4
tablespoons
water
-
1
tablespoon
maple syrup
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Garnishes
-
to taste
Dukkah
-
to taste
toasted pistachios
-
to taste
Aleppo chili flakes
-
to taste
parsley or cilantro
Instructions
- Preheat the oven to 425°F.
- Prepare the carrots by cutting them to ensure they are roughly equal in width, leaving thinner ones whole.
- In a bowl, toss the carrots with olive oil, maple syrup, salt, pepper, cumin seeds, and coriander seeds.
- Spread the carrots on a parchment-lined sheet pan and roast until fork-tender, about 20-30 minutes.
- While the carrots roast, make the tahini sauce by whisking tahini and water until smooth, then adding maple syrup, salt, and pepper.
- Spread the tahini sauce on a large plate or platter.
- Once the carrots are tender, pile them on top of the tahini sauce.
- Sprinkle with Dukkah, toasted pistachios, and fresh parsley.
Nutrition Facts (estimated)
Servings
4-6
Calories
146
Total fat
8.1g
Total carbohydrates
18g
Total protein
2.9g
Sodium
374.3mg
Cholesterol
0mg
You might also like