Oven Roasted Whole Carrots with Tahini Dressing
These carrots are delicious on their own, but top it with tahini dressing, fresh mint, and pistachios to take them up a notch!
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Ingredients
- 2 lb whole colorful carrots, scrubbed and trimmed
- 3 tbsp extra virgin olive oil
- 1/2 tsp kosher salt, more or less to taste
- 1/2 tsp ground black pepper, more or less to taste
Tahini Dressing
- 1/2 cup plain yogurt
- 1/4 cup tahini, stirred
- juice of 1/2 a lemon
- 1 tsp vinegar
- 1 tsp ground cumin
- 2 tbsp pomegranate molasses
- 2 tbsp water
- 1/2 tsp kosher salt, more or less to taste
- 1/2 tsp ground black pepper, more or less to taste
Toppings
- 1 cup fresh mint leaves
- 1/2 cup toasted pistachios
- 1/2 cup goat cheese crumbles
Instructions
- Preheat oven to 425 degrees F.
- Trim the greens off of your carrots and lay them out on a baking sheet. Drizzle on the olive oil and sprinkle with salt and pepper. Give the pan a good shake to roll the carrots in the seasoning and ensure it evenly spreads.
- Bake in the center rack of the oven for 30-35 minutes. About halfway through, give the pan another shake to let the carrots roll around a bit and this will help prevent sticking.
Pomegranate Tahini Dressing
- Combine yogurt, tahini, lemon juice and vinegar in a small mixing bowl.Add salt, pepper, and cumin to taste, followed by pomegranate molasses and water. Whisk together until the texture is smooth. Note: It may seem thick as you whisk, but don't panic! Keep whisking until it smoothens out. If it's too thick, add 1 more tablespoon of water and whisk again.
- Note: Feel free to add more seasoning, lemon juice, or water to achieve the taste and texture you prefer!
Assembly
- In a large platter add the fresh mint. Arrange the carrots over the mint and drizzle with the tahini. Add pistachios and goat cheese. Serve warm.