Roasted carrots with walnuts and tahini
To me, carrots and tahini together are the ultimate flavor combination. Tahini, made of sesame seeds, is an added bit of flavor and protein to this yummy dish. I love this clean-but-flavorful side along with roasted chicken or grilled salmon!
Ingredients
For the carrots:
1 lb carrots, peeled and cut lengthwise
1–2 tbsp olive oil
Salt and pepper, to taste
1/2 tsp cumin or smoked paprika (optional, for depth)
For the tahini sauce:
1/4 cup tahini
1–2 tbsp lemon juice (to taste)
1 clove garlic, finely grated or minced
2–4 tbsp water (to thin)
Salt, to taste
Toppings:
1/4 cup walnuts, toasted and roughly chopped
Fresh parsley or cilantro, chopped (optional)
Drizzle of honey or pomegranate molasses (optional, for a touch of sweetness)
Instructions:
1. Roast the Carrots:
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, salt, pepper, and spices if using.
Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
2. Make the Tahini Sauce
In a bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt.
Slowly add water until you reach a smooth, pourable consistency.
3. Toast the Walnuts:
In a dry skillet over medium heat, toast walnuts for 3–5 minutes, until fragrant. Let cool slightly.
4. Assemble the Dish:
Arrange roasted carrots on a platter.
Drizzle generously with tahini sauce.
Sprinkle with toasted walnuts and herbs. Add a touch of sweetness if desired.