Delicious healthy roasted carrots with a tahini base, perfect weeknight side dish. Try this recipe today.
INGREDIENTS
- 1 ½ pounds medium carrots
- 2 tablespoons Rustichella Extra Virgin Olive Oil, plus more for serving
- ½ teaspoon curry powder
- Sprinkle of dry ginger powder
- Schullo Sea Salt and black pepper
- 1 orange or lemon
- 2 tablespoons Schullo Toasted Almonds with Sugar
- 2 tablespoons chopped fresh dill or 1 tablespoon of dried dill
- 1 tablespoon finely chopped chives
- ⅓ cup plain Greek yogurt
- 3 tablespoons Schullo Tahini
- 1 small garlic clove, finely grated
PREPARATION
Step 1
Heat the oven to 425 degrees. Peel the carrots, then cut the carrots at a sharp angle into approximately 2-inch spears. Or use the smaller slim whole carrots with the tops attached.
Step 2
In a glass bowl toss the carrots with 2 tablespoons olive oil and the curry powder, ginger powder; season generously with salt and pepper. Roast on a sheet pan lined with baking paper until browned and softened, about 30 to 35 minutes. Check them for doneness.
Step 3
While the carrots cook, prepare the topping: Finely grate 1 teaspoon orange zest onto a cutting board. (Set the orange aside.) Add the almonds, dill and chives, and chop together until minced and well mixed.
Step 4
Make the tahini cream: Cut the orange in half. Squeeze 3 tablespoons of juice into a mini food processor or blender. Add the yogurt, tahini, garlic and 2 tablespoons water, then blend. (Alternatively, you can vigorously whisk them together in a bowl, although the results won’t be quite as fluffy.) Season to taste with salt and pepper. (Makes about ⅔ cup.) Spread the mixture onto your serving platter.
Step 5
Give the roasted carrots a squeeze of orange juice and drizzle with olive oil; toss to coat directly on the sheet pan and season with additional salt, pepper and juice as needed.
Step 6
Arrange the carrots on top of the tahini cream, drizzling any dressing from the sheet pan on top. Sprinkle with the almond topping from step 3 , sprinkle with more salt if needed, and serve.
Yield: 4 to 6 servings
