Roasted Whole Carrots with Tahini Sauce
Take whole, small, and tender carrots, roast them in the oven until they're perfectly caramelized, then serve them drizzled with a rich, homemade tahini sauce for a sweet and nutty side dish.
Servings 0
Ingredients
- 1 lb whole small, thin carrots or half each of two different colors
- ¼ cup Tahini stir it up before measuring
- 2 teaspoons mild honey
- 2 tablespoons water
- 1 tablespoon freshly parsley chopped
- cooking oil grape seed or olive oil
- black pepper and kosher salt to taste
Instructions
- Preheat your oven to 400°F
- Place the whole carrots on a sheet pan. The small, thin carrots do not need to be peeled.
- Drizzle your favorite cooking oil over the carrots, then season with kosher salt and black pepper to taste
- Roast for 20-25 minutes, or until the carrots are fork-tender. Remove from the oven.
How to make the tahini sauce
- To make the tahini sauce, combine the tahini, honey, and water. Mix until well combined—it should remain somewhat thick but pourable. Add salt to taste.
- Add more water if necessary to achieve the right texture. Then, season with salt to taste
- Drizzle the sauce over the carrots, then top with fresh parsley and serve hot.
Notes
The average bunch of carrots with tops from the store is around a pound.