Spiced Carrots with Tahini Drizzle
October 03, 2016 | Serves 4
For the Carrots:
- 1 Teaspoon of Cumin
- 1 Teaspoon of Paprika
- ½ Teaspoon of Turmeric
- ¼ Teaspoon of Cinnamon
- Pinch of Coarse Salt
- 1 Tablespoon of Olive Oil
- 16 Carrots
- Handful of Shelled Pistachios
- Handful of Fresh Coriander
For the Dressing:
- 2 tablespoons of Tahini
- 1 tablespoon of Balsamic Vinegar
- 1 teaspoon of Honey
- 2 cloves of Garlic
These are heavenly. The sweet tahini drizzle is just so incredibly delicious with the soft spiced carrots and crunch toasted pistachios. They go great with anything but I love them with my Best Ever Chargrilled Chicken or Roast Aubergine Fritters.
Preheat oven to 200’C. Combine the spices and salt in a bowl. Wash and peel your carrots and lay them out on a roasting tray. Drizzle the olive oil over the carrots and toss them to coat evenly. Sprinkle the spices generously over the carrots then toss. Roast at 200’C for 35-40 minutes until tender.
While they’re roasting, toast the pistachios in a pan on medium heat for a few minutes until golden. When they have cooled, roughly chop them and set them aside. Roughly chop the coriander too.
Mince the garlic and add it to a small bowl with the tahini, balsamic vinegar and honey. Whisk it all together well until you have a thick smooth sauce.
Plate the carrots, drizzle on the sauce and sprinkle with the toasted pistachios and coriander.