Best Roasted Carrots with Cumin Seed and Tahini Sauce

 

1 1/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)

 

1 T. olive oil

1 T. maple syrup

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. cumin seeds (or use ground)

1 tsp. coriander seeds (or use ground)

 

1/4 C. thick tahini paste (stir it first)

3-4 T. of water, more as needed

1 T. maple syrup

1/4 tsp. salt, more to taste

1/4 tsp. pepper, more to taste

Garnish: Dukkah, Pistachios, Aleppo chili flakes, Parsley

 

Preheat oven to 425F. Cut carrots so they are roughly equal in width- leaving thinner one’s whole.  Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well. Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.  While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter. When the carrots are tender, pile them up over the sauce. Sprinkle with Dukkah, pistachios, and fresh parsley.