Roasted carrots with walnuts and tahini
THIS EARTHY DISH IS NOURISHING AND GROUNDING. pERFECT FOR WHEN THE WEATHER TURNS CRISP AND WE CRAVE COZY WARMING FOODS.
CARROTS
1 lb. carrots ideally, small and firm
2 tablespoons olive oil (or melted ghee)
1 tablespoon maple syrup
½ tsp sea salt
¼ teaspoon black pepper
toasted waLNUTS
PARSLEY (GARNISH)
TAHINI SAUCE
4 medium-to-large cloves garlic, pressed or VERY FINELY minced
¼ cup lemon juice
½ cup tahini
½ teaspoon fine sea salt
Pinch of ground cumin
6 tablespoons ice water, more as needed
If you want to change up your traditional tahini sauce, just add herbs! You can whisk in chopped fresh, leafy herbs, such as fresh parsley, cilantro, dill, or basil. If you would like more of a uniformly green sauce, just blend the herbs with the tahini sauce in a food processor or blender. See recipe note for more details.
INSTRUCTIONS
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper. Wash the carrots and dry them well.
If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks. If using small carrots, as shown in the photos, you can leave them whole.
In a large bowl, toss the carrots with olive oil, honey, kosher salt, and black pepper.
Spread the carrots on the prepared baking sheet, in a single layer. Roast until carrots are tender and browned, 10-15 minutes per side.
MAKE THE tAHINI SAUCE
In a medium bowl, combine the garlic and lemon juice, tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.
pLATE THE CARROTS AND DRIZZLE WITH TAHINI SAUCE, TOP WITH WALNUTS, AND GARNISH WITH PARSLEY. aDD FLAKED SEA SALT & FRESHLY GROUND PEPPER TO TASTE.