I love the simplicity of this recipe. Carrots are roasted till gentle after which topped with a creamy tahini, garlic and lemon sauce and sprinkled with contemporary chopped mint and crunchy roasted hazelnuts. These carrots are fully bursting with flavour, sweet, nutty, creamy, acidic, and refreshingly minty, they truly have it all!
Not merely is this dish packed filled with flavour, it’s also beautiful! I love how properly this dish showcases the shiny colors of the heirloom carrots, but don’t rigidity when you can’t discover any, ordinary orange carrots work simply as well.
This dish is particularly versatile. It could be served warm or chilly and as a salad or area dish. I even have made this a number of occasions and chopped the leftovers up into chunks right here day and eaten it on a bed of lettuce with additional tahini sauce as a dressing, it makes for a delicious packed lunch!
If you make this recipe permit me realize within the remark part below, I could love to listen what you suppose or take a picture and tag me on Instagram, I love seeing your photos!
Roasted Carrots with Mint & Tahini Sauce
Servings: 3 -4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Diets: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan, Whole30
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Ingredients
10-12 carrots
1/2 tbsp olive oil
pinch of salt
1/4 cup tahini
1 clove garlic crushed
1 tbsp lemon juice
1/3 cup mint roughly chopped
1/2 tbsp honey (Sub for 1 tbsp Orange Juice if Whole30)
3 tbsp water
2/3 cup hazelnuts toasted and roughly chopped
2 tbsp mint chopped
Instructions
Preheat the oven to 200 stages Celsius (390 stages Fahrenheit)
Wash the carrots and region on a baking sheet. Toss with olive oil and salt after which bake for 15-20 minutes. The carrots might require an extended cooking time depending on their thickness so experiment by pricking with a fork, they have to be cooked by way of but nonetheless quite firm.
While the carrots are roasting, make the sauce. Combine the tahini, garlic, lemon juice, mint, water and honey in a blender or meals processor and mix properly combined. You might ought so as to feature in additional water if the the sauce is simply too thick.
Once the carrots are cooked, take away from the oven and set up on a serving plate, drizzle with the sauce and ideal with the chopped mint and hazelnuts. Serve
Notes
*omit if Whole30