Spiced Carrots w/ Tahini Drizzle


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.

 Carrots with Tahini Drizzle 4

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.