Roasted Carrots with Tahini Sauce

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There’s no denying the amazing flavors in this Roasted Carrots with Tahini Sauce recipe! Roasting carrots brings out their natural sweetness and pairing them with a savory tahini sauce creates a truly flavorful dish.

In this recipe, I roasted rainbow carrots with freshly ground cumin, coriander and thyme. Although pre-ground spices may be convenient, I highly recommend adding a few whole spices to your seasoning line-up. One of the things that make whole spices like cumin and coriander so delicious is the oil they contain. These oils, are extremely volatile when exposed to air, but stay well protected as long as they remain inside the seed. However, as soon as you grind them up, the oils are exposed and the spices start to lose their aroma. I love to grind a small batch of whole spices every few weeks to always have on hand. You can grind whole spices in a spice grinder like this one by Cole and Mason.

Roasting is easily my favorite way to enjoy a fresh bunch of carrots, especially rainbow carrots. Rainbow carrots are among the most gorgeous vegetables out there. I’ve been known to polish off an entire batch on my own! But don’t worry if you can’t find rainbow carrots—regular carrots will work just fine, too.

This recipe was adapted from the Oh She Glows cookbook.

Roasted Carrots with Tahini Sauce

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• Yield: 2 -4 1x

Ingredients

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Spice Mixture

• 2 tablespoons cumin seed
• 1 tablespoon coriander seed
• ½ tablespoon dried thyme
• ½ tablespoon black peppercorn

Carrots

• 2 bunches rainbow carrots
• 1 tablespoon extra virgin olive oil
• 2 teaspoons spice mixture

Cumin-Coriander Tahini Sauce

• 2 tablespoons tahini
• 4 teaspoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons cumin- spice mixture
• pinch of sea salt

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Instructions

Spice Mixture

1. Place all ingredients in a spice grinder.

Carrots

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Trim the stems off the carrots, leaving a couple of inches of stem intact. Wash the carrots and gently pat them dry.
3. Place the carrots on the prepared baking sheet.
4. Drizzle the carrots with oil and roll them on the baking sheet until the oil is evenly dispersed. Sprinkle them with spice mixture. Leave ½ inch between each carrot.
5. Roast carrots for 15 to 20 minutes or until they are just fork-tender but still a bit firm.

Cumin-Coriander Tahini Sauce

1. In a small bowl, whisk together the tahini, lemon juice, oil, spice mixture and salt.
2. Plate carrots and drizzle sauce on top.

• Author: Pralines and Greens