Roasted Carrots with whipped Tahini
This incredible carrot dish with Middle Eastern flavors is a must-try! Enjoy it as a side dish or as an appetizer. The carrots are roasted with za’atar, which gives them a warm and earthy flavor. Plate them on top of whipped zesty and garlicky tahini and garnish with crushed almonds and fresh herbs.
Servings: 4
Ingredients
For the carrots:
- 1 bunch of carrots around 10-12 carrots, depening on size
- 2 cloves of garlic
- 2 tsp za'atar
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil
For the whipped tahini:
- 1/3 cup liquid tahini
- juice of one lemon
- 1/2 tsp cumin
- a pinch of salt
- ice water as needed
For garnish:
- 1 tbsp chopped parsley
- 2 tbsp crushed toasted almonds
- 1 tbsp mint leaves
- drizzle of olive oil
- cracked pepper
Instructions
- To make this dish, start by preheating your oven to 400°F / 200°C. Wash the carrots and trim the greens. Leave the carrot tops on and peel them. Season with olive oil, salt, and za’atar. Massage well.
- Spread the carrots in a single layer on a baking sheet and roast for about 45 minutes, or until they are tender and slightly caramelized. Drizzle the garlic with olive oil and wrap it in foil. Roast it together with the carrots. Remove it after 20 minutes. Carrots can take a while to roast, so be patient here. I like to add a bit of water to the bottom of the dish and cover the carrots with foil for the first 25 minutes.
- While the carrots are roasting, prepare the whipped tahini. In a food processor, combine tahini, lemon juice, roasted garlic, cumin, and salt. And ice water (small ice cubes are ok too) little by little. Process until the mixture is smooth and creamy. I recommend a liquid tahini for this (most Lebanese brands do).
- To serve, spread the whipped tahini on a flat plate and place the carrots on top. Garnish with parsley, mint, almonds, and cracked pepper, and drizzle with olive oil. Enjoy!