Roasted carrots with walnuts and tahini
Ingredients (Serves 4)
1 kg (2 lbs) carrots, peeled and halved lengthwise
2 Tbsp olive oil
1 tsp ground cumin
½ tsp ground coriander (optional)
½ tsp sea salt
Freshly cracked black pepper
For the topping:
½ cup walnuts, lightly toasted and roughly chopped
2 Tbsp fresh parsley or cilantro, chopped
1 Tbsp pomegranate arils (optional, for brightness)
Tahini Sauce:
3 Tbsp tahini
1 ½ Tbsp lemon juice
1 small clove garlic, minced (or roasted garlic for milder flavor)
2–4 Tbsp warm water, to thin
Pinch of sea salt
Instructions
Roast the carrots: Preheat oven to 200°C (400°F). Toss carrots with olive oil, cumin, coriander, salt, and pepper. Spread on a baking tray in a single layer. Roast 25–30 minutes, turning once, until tender and caramelized at the edges.
Toast walnuts: While carrots roast, place walnuts on a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
Make tahini sauce: Whisk tahini, lemon juice, garlic, salt, and warm water until smooth and pourable. Adjust lemon/salt to taste.
Assemble: Place roasted carrots on a serving dish, drizzle generously with tahini sauce, sprinkle with walnuts, parsley, and pomegranate (if using).
Serve warm as a side dish, or over quinoa/brown rice as a nourishing meal.
Tips 🌿
Add a pinch of smoked paprika or harissa to the carrots for a Middle Eastern twist.
Swap walnuts for pecans or hazelnuts if preferred.
For extra creaminess, add a dollop of coconut yogurt under the carrots before layering.
