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.
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.
