Roasted Carrots with Whipped Tahini
This is the appetizer that makes people think you went to culinary school. Roasted Carrots with Whipped Tahini sounds fancy but it could not be easier to put together. The sweet roasted carrots against the creamy tahini and the crunch from the dukkah and pomegranate seeds is just an incredible combination. I have been making this one for dinner parties and it never fails to impress.
Why You’ll Love This
- About 35 min and mostly hands-off oven time
- Stunning presentation that requires very little skill
- Vegetarian, gluten-free, and full of flavor
- Works as an appetizer or a beautiful side dish
Ingredients
- carrots
- tahini
- lemon juice
- pomegranate seeds
- dukkah
- honey
- olive oil
How to Make It
Preheat your oven to 425F. Toss trimmed carrots with olive oil, a pinch of salt, and a drizzle of honey, then roast on a sheet pan for 25 to 30 minutes until caramelized and tender. While the carrots roast, blend tahini with lemon juice, a clove of garlic, and cold water until smooth and fluffy. Spread the whipped tahini on a serving platter, lay the roasted carrots on top, and finish with pomegranate seeds, dukkah, and a final drizzle of olive oil.
A Few of My Favorite Kitchen Tools
- Soom Foods Premium Tahini
- Nordic Ware Natural Aluminum Baking Sheet
- California Olive Ranch Extra Virgin Olive Oil
Disclosure: This post contains affiliate links. If you purchase through my links I may earn a small commission at no extra cost to you. Thank you for supporting Sideofglam!
