Middle Eastern-inspired
Roasted Carrots with Tahini and Pistachio
Sweet roasted carrots get a nutty tahini drizzle, lemon, herbs, and pistachios for an easy side with enough polish for a holiday table.
Roasted carrots are simple, but a good sauce turns them into a dish people remember.
Tahini adds richness and a gentle bitterness that balances the carrots' sweetness.
Roast the carrots until they wrinkle slightly and brown at the tips.
That concentrated flavor is what keeps the platter from tasting like plain steamed vegetables under sauce.
The tahini should be loose enough to drizzle.
If it tightens when lemon juice hits it, whisk in cold water a spoonful at a time until it becomes smooth again.
For something else to cook in the same spirit, try Farro Salad with Roasted Squash and Feta or Harissa Honey Chicken Meatballs.
Directions
- Heat the oven to 425 F. Toss carrots with olive oil, cumin, and 3/4 teaspoon salt on a rimmed sheet pan.
- Roast for 25 to 30 minutes, turning once, until browned and tender.
- Whisk the tahini, lemon juice, honey, remaining salt, and 2 tablespoons cold water until smooth.
- Add more water, 1 teaspoon at a time, until the sauce is drizzleable.
- Transfer carrots to a platter, drizzle with tahini sauce, and finish with pistachios and mint.
Nutrition
Nutrition Information
Estimated per serving: 230 calories, 6 g protein, 28 g carbohydrates, 13 g fat. Values depend on tahini thickness and carrot size.
Variations
Recipe Variations
- Add pomegranate seeds for a holiday platter.
- Use parsley instead of mint.
- Sprinkle with red pepper flakes for heat.
Notes
- Very thick carrots should be quartered so they cook evenly.
- Maple syrup can replace honey.
- Serve warm or at room temperature.
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