Roasted carrots with walnuts and tahini
I absolutely love this recipe as a side dish for either a fish or steak. And when it comes to roasted carrots, I don’t bother peeling them, just give them a good wash and scrub and throw them in the oven!
Ingredients
1 1/2 lbs carrots, scrubbed, trimmed
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)
1/2 cup walnuts
Parsley to taste
Tahini Sauce
1/4 cup thick tahini paste
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
Preheat oven to 425F
Cut carrots so they are roughly equal in width- leaving thinner one’s whole. Place in a bowl and toss with olive oil, maple, 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, 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 walnust and fresh parsley.
