Description
A light and easy, 30-minute holiday side dish.
Ingredients
Scale
For the Carrots
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds carrots (about 6 medium), trimmed and halved/quartered lengthwise* (see note below)
- Cilantro or parsley, for serving
For the Sauce
- 1/3 cup well-stirred tahini*
- 2 tablespoons fresh lemon or lime juice
- 1 small garlic clove, crushed, grated, or finely minced
- 1/4 teaspoon fine sea salt
- About 1/3 cup water
Instructions
- Preheat the oven to 450ºF.
- In a small bowl, combine 3 tablespoons olive oil, 1 teaspoon each of coriander, cumin, garlic, and paprika, as well as 1/4 teaspoon salt and lots of black pepper. Stir to incorporate.
- Place the carrots on a rimmed baking sheet and drizzle with the oil mixture. Toss with your hands to coat evenly and arrange in a single layer. Roast until the carrots are deeply golden, 20 to 25 minutes, tossing once about halfway through.
- Meanwhile, in a medium bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and a splash of water. Whisk until smooth. Then add about 1/4 cup more water and whisk to incorporate (at first it may seem lumpy, but keep going and it’ll come together).
- To serve, spread about half of the sauce on a serving platter. Top with the carrots and drizzle the remaining sauce on top. Garnish with fresh herbs and serve immediately.
Notes
- You can leave the skin on when roasting carrots; just be sure to wash them really well first.
- Tahini can vary in taste and texture depending on the brand. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Joyva, Soom, Krinos, and Whole Foods 365 are all great options. Look for raw (not roasted sesame) tahini if possible.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 185
- Fat: 14.2 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3.2 g
