Roasted Tahini Carrots

ATTIKA's June Recipe of the month

Roasted Tahini Carrots

A refreshing snack, a healthy appetiser or a bit of texture to the side of your meal. These carrots go with everything and make eating veg fun. For your terrace BBQs and cold next-day leftovers, this is why Roasted Tahini Carrots are ATTIKA’s recipe of this month. 


Your shopping list for Roasted Tahini Carrots

* Fresh carrots 

* olive oil– that isn’t bitter

* maple syrup/honey/agave.

* spices: cumin seeds and coriander seeds use the whole seeds for texture. 

* Salt and Pepper 


Ingredients to make the maple tahini sauce:

* Tahini paste

* maple syrup 

* Salt and pepper

* Garnishes: Dukkah, Toasted Pistachios, Parsley or Cilantro, Chili flakes



No need to peel fresh carrots—just give them a good wash or scrub. Trim the ends and halve any larger ones lengthwise to ensure they cook evenly. If your carrots are more than an inch wide, slice them in half to speed up the cooking process.


Season the Carrots

Mix the carrots with olive oil, maple syrup, cumin, coriander seeds, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.


Roast the Carrots

Roast them at 200 degrees and check them at 20 minutes to see they are crisp and not burnt. Try to leave them 25-30 minutes. 


Make the Maple Tahini Sauce. Combining the ingredients listed above 


Arrange your carrots

On a large plate spread about 2/3 of the Maple Tahini Sauce. Place the roasted carrots over the sauce and sprinkle the rest of it over top. 


Add the finishing touches to your sweet and creamy dish

Sprinkle the carrots with Dukkah and toasted pistachios. Add some chilli flakes for a hint of heat that complements the sweetness. Garnish with fresh parsley or cilantro.


Remember if you do give the recipe a go we would love to know! Tag us in your stories. 

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