Description
Delicious and vibrant roasted carrots served with a creamy, herby mint and tahini sauce, topped with crunchy toasted hazelnuts. This flavorful side dish combines the natural sweetness of roasted carrots with a tangy, nutty dressing, perfect for a healthy vegan or vegetarian option.
Ingredients
Scale
Carrots
- 10–12 carrots
- 1/2 tbsp olive oil
- Pinch of salt
Tahini Sauce
- 1/4 cup tahini
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 1/3 cup fresh mint, roughly chopped
- 1/2 tbsp honey (or 1 tbsp orange juice for Whole30)
- 3 tbsp water (add more if needed for consistency)
Garnish
- 2/3 cup hazelnuts, toasted and roughly chopped
- 2 tbsp fresh mint, chopped
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the carrots evenly.
- Prepare Carrots: Wash the carrots thoroughly and pat them dry. Arrange them in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, then toss to coat evenly.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 15–20 minutes, or until they are tender but still slightly firm. Check doneness by pricking a carrot with a fork. Adjust time if carrots are thicker.
- Make Tahini Sauce: While the carrots roast, combine tahini, crushed garlic, lemon juice, chopped mint, water, and honey (or orange juice) in a blender or food processor. Blend until smooth. Add additional water one tablespoon at a time to reach desired sauce consistency.
- Toast Hazelnuts: In a dry pan over medium heat, toast the hazelnuts for about 5 minutes until fragrant. Remove from heat and allow to cool, then roughly chop them.
- Assemble Dish: Arrange the roasted carrots on a serving plate. Drizzle generously with the tahini sauce. Sprinkle with toasted hazelnuts and chopped mint for garnish.
- Serve: Serve warm or at room temperature as a side dish or a light main course and enjoy the fresh, vibrant flavors.
Notes
- Adjust roasting time depending on carrot thickness to prevent overcooking.
- For a Whole30-compliant version, substitute honey with orange juice in the tahini sauce.
- Feel free to add more water to the tahini sauce for a thinner consistency if desired.
- Toast hazelnuts carefully to avoid burning and ensure a fragrant, crunchy garnish.
- This recipe works well as a vegan and vegetarian option.
