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Roasted carrots with dukkah and tahini drizzle

Roasted carrots with dukkah and tahini drizzle
Roasted carrots with dukkah and tahini drizzle
It is time to talk about vegetables! Maybe not the most exciting subject to some, but I have made life changing discovery (haha yep I am probably exaggerating a little bit here) regarding vegetables! ;) I have always been a bit weird when it comes to veggies, I absolutely love them raw, but very rarely like them as soon as they are cooked in any way. However, I have recently discovered that my dislike for cooked veggies stems from the fact that I have been eating them all wrong! I have had way too many bland and soggy boiled and baked veggies, but ever since I have actually tried making a bit of an effort and roasting them with lots of spices, marinades etc. then I have been completely hooked! You might think duh, isn’t that obvious?! Nobody likes overcooked bland veggies! But I somehow had myself convinced that I simply didn’t like cooked vegetables no matter how they had been cooked, so I never really gave them a proper try. Old habits and convictions can sometimes be hard to challenge, as silly as they might be.

These roasted carrots with dukkah and tahini drizzle are the perfect example of what I am talking about. I have always despised cooked carrots, the sweetness of boiled carrots almost make me nauseous, but these babies that have been roasted with a simple marinade and topped with crunchy dukkah and creamy tahini is the complete opposite of that. The carrots still have a bit of bite and texture and they are bursting with flavor from the spices, which nicely balances out the sweetness from the carrots + I just LOVE the added crunch and warmth from nuts and spices in the dukkah that goes so perfectly with the creamy tahini drizzle. YUM!

Roasted carrots with dukkah and tahini drizzle
Ingredients – 2-4 servings:
8 carrots
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sea salt
1 clove of garlic, crushed
1/2 teaspoon dried thyme

A handfuld fresh herbs for serving – optional

Green dukkah:
3 tablespoons sesame seeds
1 handfuld almonds, chopped
1 handful pistachios, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cilantro
1 teaspoon chiliflakes
1/2 teaspoon sea salt

Tahini drizzle:
1 clove of garlic, crushed
The juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon maple syrup
Sea salt and pepper

Roasted carrots with dukkah and tahini drizzle

Start by preheating your oven to 175 c / 350 f. Wash and scrub the carrots, pat them dry with a clean dishtowel and cut them in half. Place the carrots on a baking tray lined with baking paper and set it aside. Whisk together the olive oil, vinegar, salt, garlic and thyme. Brush the carrots with the marinade and bake them at 175 c / 350 f for 20-25 minutes (I prefer for them to still have a little bite) or until tender.

While the carrots bake you can prepare the dukkah and the tahini drizzle. Make the dukkah by simply adding the chopped nuts and seeds to a dry pan on medium to high heat and toast them for a couple of minutes until fragant. Add the spices to the pan as well and toast everything lightly for a couple more minutes. Take the dukkah of the pan and it is ready to be used. Store leftovers in an airtight jar.

Make the tahini drizzle by simply adding all ingredients to a blender and pulse until smooth, add the water a little at a time until you have reached the desired consistency, I usually start with 1/2 deciliter (0.2 cup) and then add more a tablespoon at a time. It should be quite thick, but still thin enough to drizzle.

Serve the baked carrots with a big drizzle of tahini, a generous sprinkle of dukkah and chopped fresh herbs.

Roasted carrots with dukkah and tahini drizzle


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