Roasted Carrots with Curry Tahini Dressing
Good morning friends! I hope everyone is having the best weekend! I am excited to share this recipe because I feel like it’s different from anything I’ve shared lately. Roasting veggies can be something so easy and delicious, but I feel like it is often overlooked! Roasted veggies on their own can be boring (in my humble opinion), but add a delicious dipping sauce or dressing and you have a totally different ball game!
I’ve been seeing recipes including tahini on the ‘gram for months now, that I wanted to take a stab at one. Tahini is such a versatile ingredient, that it makes sense why you see it in both sweet and savory recipes! This tahini dressing can be thin or thick, depending on how you want to use it! Just want a delicious dipping sauce? Keep it on the slightly thicker side (1-2 tablespoons of water to thin…see ingredients). Want a yummy salad dressing? Add an extra tablespoon of warm filtered water to make it a bit runnier. I am really happy with how this sauce turned out and I hope you love it too!
1 bunch of rainbow carrots (6-8 carrots, sliced long-ways into spears)
1/2 tablespoon olive oil
1/4 cup tahini
2-3 tablespoons water (more or less depending on how runny you want the dressing)
Juice of 1/2 lemon
1 teaspoon honey
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon turmeric powder
1/8 teaspoon cumin
For the Carrots:
Preheat your oven to 375F
Rinse and dry your carrots, and slice them into long spears. I choose not to peel the skin, but definitely give them a good rinse and dry!
Place carrots onto a baking sheet, drizzle with olive oil and season with sea salt. Roast in the oven for 30-35 minutes.
For the Dressing:
In a small bowl, combine tahini, lemon juice, water, seasonings, honey and whisk until well-incorporated.
Drizzle over warm carrots and serve over a bed of mixed greens.
Store your dressing in a sealed jar for up to one week.