Roasted carrots with walnuts and tahini
Ingredients
Carrots
2 bunches tri-colour/rainbow carrots, about 800 g
1½ tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika and ½ teaspoon sweet paprika
½ teaspoon sea salt
Black pepper
1 teaspoon honey or maple syrup, optional
Lemony tahini dressing
¼ cup tahini
Juice of 1 lemon
1 small garlic clove, finely grated
1 teaspoon honey or maple syrup
½ teaspoon sea salt
3–6 tablespoons cold water, to thin
To finish
½ cup flat-leaf parsley, roughly chopped
⅓ cup walnuts, roughly chopped
1 teaspoon lemon zest
Optional: pinch of chilli flakes or a few pomegranate arils
Method
Heat oven to 220°C conventional / 200°C fan-forced. Line a large baking tray with baking paper, or lightly oil the tray.
Scrub the carrots well. Trim the tops, you can use the leaves in a salad. Halve or quarter any thicker carrots lengthways so they roast evenly.
Put carrots on the tray. Drizzle with olive oil, add cumin, smoked paprika if using, salt and pepper, then toss well. Spread them into one even layer.
Roast for 25–30 minutes, turning once halfway, until tender and caramelised at the edges. If using honey or maple syrup, drizzle it over during the final 5 minutes only, so it does not burn. Roasting carrots in a single layer and turning midway helps them cook evenly and develop browned edges.
While they roast, toast the walnuts in a dry frying pan over medium heat for 3–5 minutes, stirring often, until fragrant. Tip onto a plate so they do not keep cooking.
Make the dressing. Whisk tahini, lemon juice, garlic, honey/maple and salt in a small bowl. It will become very thick at first—this is normal. Add cold water gradually, whisking after each addition, until it is creamy and thin enough to drizzle. Lemony tahini dressings are typically loosened with water to give a smooth, pourable texture.
Arrange the warm carrots on a platter. Scatter generously with parsley, walnuts and lemon zest. Drizzle with some of the tahini dressing and serve the rest on the side.
Simple notes
Dressing on the side: If you want the carrots to stay glossy and not creamy-looking, place the tahini dressing in a small bowl beside the platter rather than drizzling it over.
Make ahead: Roast the carrots and toast the walnuts earlier in the day. Rewarm the carrots at 180°C fan-forced for 8–10 minutes, then add parsley, walnuts and dressing just before serving.
Nut-free: Use toasted pepitas or sunflower seeds instead.
Extra autumn flavour: Add ½ teaspoon ground coriander with the cumin, or finish with a small pinch of sumac.
PAIRING:
You can make this side dish with a grilled steak and a side salad.
