Turmeric roasted carrots with tahini & herbs
Updated: Sep 4, 2019
Perfectly roasted baby carrots coated in turmeric, fennel seeds, coconut oil & honey.
These carrots are a delicious addition to any dinner party! They're super quick to whip up - just toss everything together in a large baking tray & roast in less than 20 minutes. The tahini dressing is easily made just by shaking the ingredients together in a jar. Adding the fresh herbs & dukkah makes this turn into a real statement dish & deliciously vibrant. Its a perfectly simple recipe that looks impressive.
Because of the favours these carrots go perfectly with middle-eastern sides like hummus, babaganoush, felafel or potato kibbeh. But they are also equally delicious eaten on their own!
Turmeric roasted baby carrots with tahini sauce & fresh herbs
1 bunch baby carrots
1 tbs coconut oil
1 tsp turmeric powder
1 tsp fennel seeds
1 tbs honey
Flakey sea salt & fresh cracked black pepper
1 tbs tahini
2 tbs lemon juice
1 tbs extra virgin olive oil
2 tbs warm water
1 bunch parsley, chopped
1 tbs dukkah
1 tbs dried goji or barberries
Preheat the oven to 200 degrees. Wash & trim the baby carrots & place in a large baking tray. Add the oil, honey & spices. Toss to coat everything evenly.
Place into the preheated oven & cook for 20 minutes, until tender & golden brown.
Meanwhile, place the tahini, lemon juice, olive oil & warm water into a small jar. Seal & shake well until incorporated into a creamy sauce. Add more water if required. Taste & season with salt & pepper.
Once the carrots are cooked, place onto a serving plate, top with the tahini sauce, parsley, dukkah & barberries.
Serve immediately & enjoy!