Roasted carrots with walnuts and tahini
Sometimes, the simplest dishes are the most satisfying. This roasted carrots with walnuts and tahini sauce recipe is a perfect example of how easy it can be to create a warm and nourishing dish with just a few ingredients. Roasting the carrots brings out their natural sweetness and depth of flavor, while the crunchy walnuts add a delightful texture. And let's not forget about the creamy and nutty tahini sauce, which not only brings everything together but also adds some extra nutritional benefits. This dish is not only delicious but also rich in vitamins, minerals, and fiber. It's a perfect addition to any meal, and a comforting option that's sure to warm you up from the inside out.
Ingredients
1 lb. carrots, peeled and cut (or not) into 1-inch pieces
1/2 cup walnuts, roughly chopped
2 tablespoons olive oil
salt and black pepper, to taste
1/4 cup tahini
2 tablespoons lemon juice
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup water
INSTRUCTIONS
I prefer not to peel my carrots because I enjoy their texture. Plus carrot skin is packed with vitamins and nutrients. Instead, I thoroughly wash them with a vegetable brush to remove any dirt or debris and cut lengthwise.
Preheat oven to 400°F (200°C).
In a mixing bowl, toss the carrots with olive oil, salt, and black pepper.
Arrange the carrots in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and golden brown.
In a skillet, toast the walnuts over medium heat for 3-4 minutes, stirring occasionally, until fragrant.
In a small mixing bowl, whisk together the tahini, lemon juice, garlic, cumin, and water until smooth and creamy. Add more water if needed to achieve a pourable consistency.
Once the carrots are done roasting, transfer them to a serving platter. Drizzle the tahini sauce over the carrots and sprinkle with the toasted walnuts. Serve warm.
Enjoy your delicious and nutritious roasted carrots with walnuts and tahini sauce!
