This dish is a lovely addition to the spring table. The carrots are perfectly tender without being overcooked, and what I enjoy most is the delightful balance of bright, tart, acidic, citrusy, and sour notes that complement the natural sweetness of the carrots. The tahini-yogurt sauce adds a refreshing lemon zing, along with a perfect amount of spice when a few spoonfuls of the coriander sauce is mixed in. Be sure to scoop up some sauce with every bite!
tips
If possible, find small carrots with their greens attached, as they will be sweet and tasty.
Make sure the carrots are all a similar size. If you have a few skinny carrots and a few large, thicker carrots, cut the bigger carrots in half or even into quarters so everything roasts evenly. Thinner carrots will cook more quickly.
Use a traditional, good-quality running tahini.
The addition of fresh pomegranate arils would provide an ideal combination of texture, colour and flavor.
vegan or dairy-free variation
Try using hummus topped with a sprinkle of za’atar. The chickpea base in the hummus adds a good source of protein to the dish.
Do I need to peel my carrots?
You do not need to peel carrots before roasting them. The skin contributes to a beautiful roasted char and is enjoyable to eat. Just scrub the carrots with a vegetable brush under running water.
Don’t Toss Those Carrot Tops!
Carrot greens (the tops of carrots) are edible and can add great flavor to various dishes. They work well in salads, pesto, and soup stocks. Use the leaves for salads, while the tougher stalks are better suited for stock or pesto.
Additionally, carrot greens make a lovely garnish for roasted carrot dishes.
To keep cut carrot tops fresh for salads or garnishes, place the cut ends in a container of water.
sweet roasted carrots with tahini-yoghurt & spiced coriander sauce
The recipe inspired and adapted from here
serves 3 – 4 as a side dish
preparation & baking time 50 minutes
ingredients
550g carrots, sliced lengthways
½ tsp freshly ground cumin
2 Tbsp Olive oil
2 Tbsp maple syrup
Salt
Pepper
Chilli flakes (optional)
for the tahini-yoghurt
150g natural greek yoghurt
¼ cup/60g tahini (runny variety)
Juice and zest of 2 limes (can use lemon)
¼ tsp fine rock salt
¼ tsp freshly toasted ground cumin
spiced coriander sauce
1 bunch/50g coriander
½ cup/15g fresh mint
Juice of one lime and zest
¼ tsp fine rock salt
4 Tbsp/40g olive oil
1 jalapenos (seeds removed depending on spice)
garnish
2 Tbsp toasted black and white sesame seeds
preparation
- Preheat the oven to 200C fan.
- Lay the carrots over the lined baking trays. Season well with olive oil, salt, cumin, chilli flakes and a drizzle of maple syrup and spread them out evenly over the tray – do not overcrowd.
- Roast for about 40 minutes (more or less) until the carrots are caramelised and sticky.
prepare the tahini-yoghurt
- Add the greek yogurt, tahini, juice of one lime and zest, and salt. Mix well and taste to adjust – it should be super limey.
spiced coriander sauce
- Blend the coriander, mint, lime juice, zest, salt, olive oil, and jalapenos in a small food processor until smooth.
to plate
- Smear the yoghurt onto a platter, drizzle 2-4 tablespoons of the green sauce over the tahini and run a spoon through it, drizzle with a bit of olive oil, add roasted carrots and sprinkle with the sesame seeds. Serve the remaining coriander sauce on the side.
Enjoy!
What do you serve with roasted carrots?
This dish makes an excellent side option.
I recommend serving it alongside brown rice or saffron celery rice with a leafy green salad with toasted pine nuts and nigella seeds and a serving of fried marinated tempeh cubes.
to prepare the tempeh
Chop the tempeh into 1 cm small cubes, heat a generous amount of peanut oil in a pan, and fry until golden brown. At the end of cooking, pour some of this marinade over the tempeh, setting aside the remaining marinade for the meal. Finally, sprinkle sesame seeds on top for added texture.
Goodness shared from Stacey
