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Best Roasted Carrots with Cumin Seed and Tahini Sauce<\/p>\nBest Roasted Carrots with Cumin Seed and Tahini Sauce<\/p>\n
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1 1\/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)<\/p>\n
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1 T. olive oil<\/p>\n
1 T. maple syrup<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/2 tsp. pepper<\/p>\n
1 tsp. cumin seeds (or use ground)<\/p>\n
1 tsp. coriander seeds (or use ground)<\/p>\n
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1\/4 C. thick tahini paste (stir it first)<\/p>\n
3-4 T. of water, more as needed<\/p>\n
1 T. maple syrup<\/p>\n
1\/4 tsp. salt, more to taste<\/p>\n
1\/4 tsp. pepper, more to taste<\/p>\n
Garnish: Dukkah, Pistachios, Aleppo chili flakes, Parsley<\/p>\n
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Preheat oven to 425F. Cut carrots so they are roughly equal in width- leaving thinner one\u2019s whole.\u00a0 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.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n