This recipe is a celebration of vibrant flavors and contrasting textures, creating a dish that's as visually stunning as it is delicious. As the carrots roast to caramelized perfection, they develop a depth of flavor that is simply irresistible. The addition of cumin adds warmth and complexity, while the creamy richness of the tahini sauce balances out the dish with a citrusy twist. Whether you're looking for a show-stopping side dish or a vegetarian main course that's sure to impress, these roasted carrots with orange tahini sauce are the perfect choice.
Share
Ingredients
2 lbs Leffer’s Carrots, peeled and and sliced into 2 inch long pieces on the diagonal
3 tbsp olive oil
1 1/2 tsp cumin
1 tsp sea salt
1 tsp ground pepper
For the tahini sauce
Juice from 1 orange
1/3 cup tahini
2 garlic cloves, minced or pressed
1/2 tsp sea salt
pinch of pepper pepper to taste
water to loosen the sauce
For the garnishes
salt to taste
zest from half an orange
2 tbsp pomegranate arils
fresh parsley
Servings4
Prep Time
10
Cook Time
35
Total Time
45
How To Make It
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Zest the orange and set aside. Slice the carrots on a diagonal into 2 inch pieces.
Place the carrots on the parchment lined baking sheet and toss with olive oil, cumin, salt and pepper. Spread the carrots out on the pan. Roast for 30-35 minutes, tossing after 20 minutes, until the carrots are tender and starting to caramelize.
Make the tahini sauce by whisking together the orange juice, tahini, garlic and salt and a pinch of pepper, whisk and taste. If you find the sauce too thick, add 2-3 tbsp water to loosen it.
To serve, layer ¾ of the tahini sauce on the bottom of a serving platter or bowl. Add the roasted carrots and then drizzle with the rest of the sauce. Garnish with a pinch of salt orange zest, fresh parsley and pomegranate arils.
