Spicy Roast Carrots With Tahini Sauce
Are you that card carrying health nut who still likes to sneak in some wholesome goodness EVEN ON CHRISTMAS DAY?? Yeah, I hear you – me too. So this dish is a cracker. Roasting carrots really brings out the sweetness and the tahini dressing is a great counterbalance. You can serve them at room temperature so you can make them a little in advance. If you want to be all fancy you can use heirloom carrots, all the different colours add different antioxidants and look super pretty on the plate.
Fun Fact – We have tried growing carrots multiple times at Chez Cinchy and they always come out completely curled up, twisted little things. Is my soil too hard? I think yes.
Serves 4
Prep: 15 mins
Cook: 25 mins
Kcal: 149
Fats: 9g
Carbs: 17g
Protein: 2g
Ingredients:
1.3 lbs. (600g) carrots, peeled
2 tsp. harissa paste
2 tbsp. olive oil
½ lemon, zest and juice
1 tbsp. tahini
1 tsp. honey
4 sprigs mint, leaves only
Salt & pepper
Method:
Preheat the oven to 400°F (200°C). Cut the carrots into quarters lengthways, leaving the green tips attached. Place the carrots separately onto a baking tray.
Mix the harissa paste with the olive oil and brush over the carrots. Roast the carrots in the oven for about 25 minutes.
In the meantime, mix the lemon zest and juice with the tahini and honey to form a dressing. Add enough water to give the mixture the thickness of thin yogurt, starting with 1 tablespoon of water and adding a little more if necessary. Season the dressing to taste with salt and pepper.
Once the carrots have roasted, transfer them into a serving dish and drizzle over the sesame and lemon dressing. Cut the mint leaves into thin strips and sprinkle over the carrots.