Roasted Carrots with Turmeric Tahini Sauce
Roasted carrots with thick flavorful turmeric tahini sauce.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Appetizer, Side dish
- Cuisine: Vegan
Ingredients
Scale
- 250g carrots
- 2 tbsp tahini
- 1/4 C cooked chickpeas
- 1 garlic clove
- 1 tbsp lemon juice
- 1/4 tsp fennel seeds
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 2 tbsp water (or more)
- salt and black pepper to taste
- oil for cooking
- fresh dill for garnishing
Instructions
- Preheat oven to 375°F.
- Peel the carrots and toss them with little oil, salt and black pepper. Transfer onto a lined baking tray and roast for 25-30 minutes or until caramelized and just tender. Check with a knife for doneness.
- Meanwhile prepare the sauce. Blitz tahini, chickpeas, garlic, lemon juice, fennel seeds, ground coriander, turmeric, salt, pepper and water in food processor until smooth. Add water one tablespoon at a time until you reach thick creamy consistency.
- Spoon some of the sauce onto the plate, place the carrots on top, garnish with fresh dill and serve.
Nutrition
- Calories: 200
- Sugar: 7.4g
- Sodium: 107mg
- Fat: 11.1g
- Saturated Fat: 1.6g
- Carbohydrates: 22.1g
- Fiber: 6.3g
- Protein: 5.6g
- Cholesterol: 0mg