Do you like roasted carrots as much as I do? Then you will love this recipe!
The flavor combination of roasted carrots and turmeric tahini sauce with chickpeas, garlic and fennel seeds is to die for! I made the sauce quite thick, almost like a purée so you can dip the carrots into it and enjoy the bursting aromas of the perfect seasoning. Humble carrots look so fancy if plated alone as appetizer but you can also serve it as side dish with sauce on top.
Bon Appétit!
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.
PrintRoasted 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
- Category: Appetizer, Side dish
- Cuisine: Vegan
Ingredients
- 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
Keywords: carrots, tahini, chickpeas, turmeric, vegan, vegetarian, gluten-free
