The virtues of the carrot? They’re a cold-weather staple, and easy to store. The downside? They can be a wee bit bland. This Sheet Pan Roasted Carrots with Tahini Sauce recipe starts off easy-peasy with a toss in oil, salt, and pepper prior to roasting. Next, whip up a delicious yogurt and tahini sauce. Prepare a bit of quinoa if you like, which would make the dish a wonderful main for vegetarians. Serve it up gorgeously with roasted pepitas, fresh parsley, and the wonderful smoky sour note of ground sumac. You might also add a few fresh red pomegranate seeds or a spritz of fresh lime juice and a sprinkle of zest.
Pan-Roasted Carrots with Tahini Sauce Recipe
INGREDIENTS
2 lb carrots
2 tbsp olive oil
1 tsp salt
¼ tsp freshly cracked black pepper
1 cup quinoa (optional)
1 cup Greek yogurt
1/2 cup tahini
1 teaspoon salt
1/2 cup pepitas, salted and roasted
2 tbsp chopped fresh parsley
1 tsp ground sumac
1 tsp freshly ground pink peppercorns
INSTRUCTIONS
- Preheat oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup.
- Toss carrots with oil, salt, and pepper.
- Pour onto prepared baking sheet. Arrange carrots in a single layer.
- Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store-bought carrots. Ensure carrots are tender when pierced with a fork.
- Optional: While the carrots are roasting, cook one cup of quinoa using the directions provided on the bag.
- Mix together yogurt, tahini and salt, set aside.
- When the carrots are fork-tender, serve them over an optional bed of warm quinoa. Garnish with parsley, a drizzle of tahini sauce, pepitas, a sprinkle of ground sumac and pink peppercorns. The adventuresome among us could add some fresh pomegranate or a spritz of fresh lime.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / With Support From Buy Fresh Buy Local Western PA
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