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Roasted Rainbow Carrots with Tahini

  • Serving
    4 People
  • View
    76

Ingredients

Family Story

This vegan dish was inspired by a recent trip to Israel, where nearly every meal is punctuated with tahini! It reminds me of the French and the love affair they have had with mayonnaise. As we finished an amazing tour of the Al Arz Tahini Factory in Nazareth, we were each gifted a bottle of their delicious tahini. The factory is an Arab owned business that employs all faiths and promotes peace by these practices as well as being incredibly kind and welcoming.

Directions

1 Step

Preheat your oven to 375' convention roast if this setting is available to you or roast if convention isn’t available. Remove the tops from the carrots, peel and clean them well. Place them in a roasting pan and drizzle with 1/3 cup of the olive oil. Sprinkle the 2 teaspoons of salt and toss until the carrots are well coated. Roast for approximately 30 minutes or until the carrots are tender and browned.

2 Step

To make the tahini sauce; spoon the tahini into a bowl. Whisk the cold water into the tahini until you have a smooth runny consistency. The tahini will typically seize up so add a little more cold water until it smooths out. Whisk in the lemon juice, remaining olive oil and salt. Taste and adjust as needed.

3 Step

Remove the carrots from the oven when done and place on a serving dish. Drizzle the tahini sauce over the warm carrots and sprinkle with the toasted nuts and chopped dill. This is delicious warm or room temperature.

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