Description
Delicious roasted carrots drizzled with a creamy tahini sauce.
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 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 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, and roast until fork-tender at the thickest part, 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 if needed. Add maple syrup, salt, and pepper.
- Spread the sauce out on a large plate or platter.
- When the carrots are tender, pile them up over the sauce.
- Sprinkle with Dukkah, pistachios, and fresh parsley.
Notes
- Adjust water in the tahini sauce to your desired consistency.
- Feel free to add additional spices or herbs as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg