A delectable vegan side dish that goes well with many dishes, this quick and simple recipe for roasted carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, topped with pistachios, Dukkah, and Aleppo chilli flakes.
Ingredients
- 1 1/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds (or use ground)
- 1 teaspoon coriander seeds (or use ground)
- 1/4 cup thick tahini paste (stir it first)
- 3–4 tablespoons of water
- 1 tablespoon maple syrup
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
Instructions:
- Preheat oven to 425F
- Cut carrots so they are roughly equal in width- leaving thinner one’s whole. Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.
- Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
- While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.
- When the carrots are tender, pile them up over the sauce.
- Sprinkle with Dukkah, pistachios, and fresh parsley.
Nutrition Facts:
- Servings: 4
- Serving size: 1/4 recipe (about 4 oz of carrots with sauce)
- Calories: 159
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 107mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 3g
