Description
Delicious roasted carrots served with a creamy tahini sauce, perfect for a healthy side dish.
Ingredients
Scale
- 1 1/2 lbs carrots, scrubbed, trimmed (thin carrots work best here)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds (or use ground)
- 1 teaspoon coriander seeds (or use ground)
- 1/4 cup thick tahini paste (stir it first)
- 3–4 tablespoons of water, more as needed
- 1 tablespoon maple syrup
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
Instructions
- Preheat oven to 425F.
- Cut carrots so they are roughly equal in width, leaving the thinner ones whole. Place in a bowl and toss with olive oil, maple syrup, salt, pepper, cumin seeds, and coriander seeds, coating well.
- Spread out on a parchment-lined sheet pan in a single layer.
- Roast until fork-tender at the thickest part, about 20-30 minutes.
- While the carrots are roasting, make the sauce. In a small bowl, whisk tahini and water until smooth. Add more water if needed to get it looser. Add maple syrup, salt, and pepper.
- Spread the sauce out on a large plate or platter.
- Spoon the sauce on a platter. When the carrots are tender, pile them on top of the sauce.
- Serve with Dukkah, pistachios, and fresh parsley.
Notes
- Adjust the seasoning of the sauce to your taste.
- Using thin carrots helps them roast evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg