Give Thanks: A Thanksgiving Day Recipe

Thanksgiving Day is November 22 this year. Impress the in-laws with this recipe crafted by Rebecca White of A Pleasant Little Kitchen. The tahini drizzle is optional, but adds a nice spin on traditional roasted carrots. 

Roasted Sesame Ginger Carrots with Spicy Tahini and Carrot Greens

Ingredients:

  • 1 1/2 pounds carrots with greens
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 teaspoons fresh thyme
  • lemon juice
  • spicy tahini sauce, recipe below
  • 1/2 cup (or more) carrot greens, chopped

Steps:

  • 1. Heat the oven to 425 degrees.
  • 2. Place the olive oil, sesame oil, ginger, salt and thyme into a small mixing bowl stir well to combine.
  • 3. Thoroughly wash the carrots and the greens. Pat dry.
  • 4. Remove the carrot greens set aside. 
  • 5. Evenly spread the carrots on a rimmed baking sheet. Drizzle the oil mixture evenly on top of the carrots. With your hands, toss the carrots and coat well with oil mixture.
  • 6. Place the carrots into the oven and roast for 27 to 30 minutes.
  • 7. Remove from the oven and top with a squeeze of lemon juice, spicy tahini and carrot greens. Serve warm, at room temperature or chilled.
Roasted Sesame Ginger Carrots with Spicy Tahini and Carrot Greens // photos Rebecca White
Roasted Sesame Ginger Carrots with Spicy Tahini and Carrot Greens // photos Rebecca White

Ingredients for the spicy tahini sauce:

  • 1/4 cup plus 1 tablespoon tahini paste
  • 1/4 cup plain yogurt
  • 1 garlic clove, finally chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons water
  • 3 tablespoons lemon juice

Steps for the spicy tahini sauce:

  • 1. Place all ingredients into a medium-size bowl and stir well until thoroughly mixed. Place in an airtight container in the fridge until ready to use.
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