Roasted carrots with walnuts and tahini
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Ingredients
FOR THE CARROTS:
1 ½ pounds slender carrots (or thick carrots, halved lengthwise), peeled
1 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
½ teaspoon ground cumin
FOR THE TAHINI Sauce:
¼ cup tahini
2 tbsp olive oil
3 to 4 tablespoons fresh lemon juice, to taste
2 tablespoons of maple syrup
¼ teaspoon ground cayenne
¼ teaspoon fine sea salt, plus more to taste
For Serving:
1/3 cup toasted walnuts, chopped
1/3 cup fresh parsley, chopped
Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
While the carrots are roasting, make the tahini sauce: In a medium bowl, whisk together the tahini, oil, 3 tablespoons lemon juice, maple syrup, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Transfer the carrots to a platter and drizzle with the tahini sauce. Top with toasted walnuts and parsley.
