Roasted Carrots with Walnuts and Tahini
Sesame and carrots are the perfect combination for your pallet in autumn! Its a sweet (the carrots) and savory (the Tahini) dish that not only tastes yummy but also is packed full of vitamins and minerals!
Carrots being the popular vegetable that is “good for the eyes” but also works at balancing your blood sugar, helps with weight management, lowers your risk of cancer, regulates blood pressure, reduces heart disease, improves immunity, and boosts brain health.
Tahini contains more protein than milk and most nuts. It's a rich source of B vitamins that boosts energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium.
Walnuts are not only rich with antioxidants, but also the Omega-3s they contain help lower inflammation, offer cancer protection, and help with weight management.
Ingredients
Roasted carrots
1.5 lbs of carrots (the more colourful the more of a nutritional punch!)
1 tbsp of olive, avocado, or coconut oil
TAHINI SAUCE
2 tbsp Greek yoghurt (plain) or dairy free yogurt
2 tbsp tahini paste
½ lemon juiced
¼ tsp of pink Himalayan salt
1 garlic clove (minced into a puree)
2 tbsp extra virgin olive oil
OTHER INGREDIENTS
2 tbsp parsley (or mint, dill or cilantro)
2 tbsp walnuts
black pepper
Extra virgin olive oil (optional)
red pepper flakes (optional)
INSTRUCTIONS
Preheat the oven to 200ºC/400ºF
Arrange the carrots on a baking sheet and drizzle with a little oil (about 1tbsp) and a light sprinkle of salt. Toss the carrots around to ensure they’re coated in a little oil.
Roast in the oven for 30-40 minutes, turning a couple of times to ensure they get a nice char. Remove from the oven and let them cool slightly.
While the carrots are roasting, whisk together the yoghurt, tahini paste, lemon juice, salt, minced garlic and extra virgin olive oil.
Water down the sauce with 2-3 tbsp water to a creamy, but just pourable consistency (like whipping/double cream).
In a dry frying pan, lightly toast the walnuts and set aside.
When the carrots are cooked and cooled a little, arrange them in a single layer on a platter and then drizzle over some of the tahini sauce.
Scatter over the walnuts and then sprinkle generously with the parsley.
Season with black pepper and then finally add a few light drizzles of extra virgin olive oil and a pinch of red pepper flakes (if using).
Serve hot or at room temperature with the remaining tahini sauce for guests to add is they wish.