Description
A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios and Dukkha, a tasty vegan side dish that pairs with many things.
Ingredients
Units
- 1 1/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds (or use ground)
- 1 teaspoon coriander seeds (or use ground)
Tahini Sauce
- 1/4 cup thick tahini paste (stir it first)
- 3–4 tablespoons of water, more as needed
- 1 tablespoon maple syrup
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
Garnish: Dukkah, Pistachios, Aleppo chili flakes, Parsley
Instructions
- Preheat oven to 425F
- Cut carrots so they are roughly equal in width- leaving thinner one’s whole. Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.
- Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
- While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.
- When the carrots are tender, pile them up over the sauce.
- Sprinkle with Dukkah, pistachios, and fresh parsley.
Notes
Leftover roasted carrots will keep 4 days in the fridge.
Nutrition
- Serving Size: 4 ounces
- Calories: 146
- Sugar: 9.4 g
- Sodium: 374.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18 g
- Fiber: 3.9 g
- Protein: 2.9 g
- Cholesterol: 0 mg