These roasted carrots with garlicky lemon tahini sauce are a thing of beauty!
I feel like I don’t share enough of side dishes, which is strange because in my opinion they often make the meal! I love vegetables and here is my promise to post more recipes including them. This recipe for roasted carrots is one of our favourites and not actually because of the carrots but because of the garlicky lemon tahini sauce they come with. This sauce is magic, it can be used on anything! I mean ANYTHING!
If you’ve never tried cooking with tahini, don’t worry…it’s easy to love. If you love hummus, which owes tahini for its taste, you will adore tahini paste!
The reason I am cooking carrots today is because I’ve been buying these GORGEOUS two-coloured baby carrots from Lidl. They call them Unicorn Carrots. Seriously?!? Who can resist? Apart from the beautiful colours they are ultra sweet, flavourful and grown in the UK. I am pretty happy about that since we usually get our vegetables from Spain or Morocco. The garlicky lemon tahini sauce is so versatile you can drizzle it over any roasted vegetables, use it as a salad dressing or even as a dip. And you can control the thickness by adding a splash of water!
I finished my roasted carrots with a little dusting of sumac. If you are not familiar with sumac, you better change that quickly because that fragrant, lemony-tasting spice is wonderful on meat and vegetables alike and looks so pretty too! Its slightly tangy flavour goes especially well with the roasted carrots that’s been made even sweeter in the oven!
- 350 g/2 cups baby carrots
- 1 tbsp olive oil
- flaked sea salt
- 1/3 cup tahini paste
- 1 tbsp olive oil
- 1 garlic clove crushed
- 1 lemon juice of
- 4-5 tbsp cold water
- salt to taste
- parsley chopped (optional)
Preheat the oven to 200C/400F
Toss the carrots with olive oil and sprinkle with flaked sea salt.
Roast in the oven for 30-35 minutes, depending on the thickness of carrots.
In a jam jar mix tahini paste, olive oil, garlic, salt and lemon juice, put the lid on and shake hard until well combined. Add water 2-3 tbsp of water and mix, add the rest to desired consistency.
Drizzle the sauce over hot roasted carrots and sprinkle with 1/2tsp -1 tsp of sumac and fresh parsley.