This is a gorgeous dish to serve this summer, or anytime of the year for that matter. Roasted carrots served over whipped tahini sauce: so good!
Roasting vegetables makes them extra flavorful. This is especially true with carrots. Roasting at a fairly high heat encourages caramelization and intensifies the sweetness of the carrots.
There is a unique ingredient that makes this dish so special, Ras El Hanout. I posted this recipe for broccoli spoon salad where Ras El Hanout also plays a large part in the flavor of the final dish.
These days you can find this spice mix fairly easily online and here on Maui at your local Safeway or Whole Foods markets. Keep in mind that the spices that make up Ras El Hanout vary depending on who makes the spice. I have a few different brands that are widely different in flavor but I am quite fond of Morton & Bassett’s spice combination.
The whipped tahini sauce is quite simple to make. I whipped mine up using an immersion blender but you can use a small blender or food processor, or even a whisk (though it won’t be quite as fluffy).
Roasted carrots taste wonderful and I could eat them as is, but the whipped tahini sauce and delicious topping takes them to another level.
A bit of chopping is all it takes to make the topping. Salty pistachios, orange zest, chives, and fresh mint (or dill) all add their own flavor to make the topping standout in both flavor and presentation.
Roasted Carrots with Whipped Tahini
4
servingsAdapted from NYT Cooking
Ingredients
1 1/4 pounds medium carrots
1 1/2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon curry powder
Kosher salt and black pepper
1 1/2 tablespoons orange juice
1 1/2 tablespoons fresh lemon juice
1/3 cup + 1 tablespoon Greek yogurt or strained whole milk yogurt (I used lactose free Green Valley whole milk yogurt and strained out the water)
3 tablespoons tahini
1 small garlic clove, finely grated, about 1/4 teaspoon
1 teaspoon orange zest
2 tablespoons shelled roasted and salted pistachios, chopped
2 1/2 tablespoons fresh mint (or dill), divided
1 tablespoon minced chives
Directions
- Heat oven to 425 degrees. Peel the carrots, then cut them into pieces: Positioning your knife at a sharp angle, cut off a 2-inch piece of carrot, then rotate the carrot and continue cutting into 2-inch pieces, forming imperfect shapes. You may also skip this step and cut carrots into 2-inch pieces with straight edges.
- On a large foil-lined rimmed sheet pan, toss the carrots with 1 1/2 tablespoons olive oil and the curry powder. Season with kosher salt and pepper. Roast until browned in spots and fork tender but not mushy, about 15-20 minutes.
- While the carrots are roasting, make the tahini cream. Add the orange and lemon juice to a jar of an immersion blender or small food processor. Add the yogurt, tahini, garlic and 2 tablespoons of water, then blend. Alternatively, you may whisk the ingredients together in a bowl but keep in mind the results won’t be quite as fluffy. Season tahini cream with salt and pepper to taste. Spread mixture onto your serving platter.
- Prepare the topping by placing 1 teaspoon orange zest onto a cutting board. Add pistachios, 2 tablespoons fresh mint (or dill) and chives, and chop together until minced and combined.
- Give the roasted carrots a squeeze of orange juice and drizzle with olive oil. Toss to coat directly on the sheet pan. Season with salt and pepper to taste.
- Arrange carrots on top of the tahini cream. Sprinkle with the pistachio topping and extra mint or dill.
Notes
- Adding some lemon juice to the tahini sauce adds a bit more acidity which brightens the flavor of the sauce. You may use only orange juice which works nicely too.