It’s root vegetable season. I love roasted carrots but sometimes they taste a bit too sweet and one dimensional. This dressing takes any roasted vegetable, especially carrots, to a whole new level.
Tahini is a ground sesame butter or paste that’s traditionally used in Middle Eastern cuisine. It is made of three ingredients: hulled sesame seeds, oil and salt. Sesame seeds are roasted then ground and emulsified with oil to create a smooth, creamy seed butter with a pourable consistency. The flavor of Tahini is very earthy and smooth with a slightly bitter overtone. This goes perfectly with root vegetables as they are literally grown in the earth.
For the carrots:
1 lb baby carrots or whole carrots cut into 1-2 inch long pieces
1 tablespoon ghee or avocado oil
1 tablespoon kosher salt
1 teaspoon garlic powder
For the Dressing:
2 tablespoons tahini
1 lemon juiced and zested
1 teaspoon Dijon mustard
1 teaspoon fresh thyme chopped
1 teaspoon minced garlic
1 tablespoon water
6 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
To Garnish:
1 teaspoon white sesame seeds
1 Tablespoon chopped roasted pistachio
Instructions:
Toss the carrots in ghee or avocado oil. Line on a sheet pan making sure you space the carrots so they don’t steam.
Roast the carrots for 15 minutes (longer if you want they softer - give them a feel when they are done) at 350F.
Remove from the pan and toss with the dressing, pistachio and chives. Top with sesame seeds and serve.