Roasted Carrots with Tahini Turmeric Dressing
I am in love with roasted carrots. I’ve made them before with a sweet and sticky glaze (see my Roasted Honey Balsamic Glazed Carrots recipe here) but today I made them with a more savory and healthy dressing featuring turmeric and tahini.
Turmeric is all over everywhere right now and is being used in things like Turmeric shots (the health kind, not the boozy kind). It has some wonderful anti-inflammatory healing qualities as well as it is high in antioxidants. We should just be sprinkling this stuff on everything! Just an FYI also – Turmeric is responsible for the yellow color in curry powder! I usually add some to my homemade chicken broth because it not only makes the broth a gorgeous yellow rich color but why not get in that healthy stuff as well?!
Just a few other wonderful recipes I’m crushing on over at other sites:
The Kitchn – 7 Ways to Eat (& Drink) Turmeric
Bon Appetit – 30 Turmeric Recipes, the Wonder Spice Your Body Needs
RasaMalaysia – Honey Turmeric Chicken
This recipe is super simple and you can whip it up with very little effort. Just peel some carrots that are roughly the same size.
It’s pretty simple and if you have an exceptionally large carrot, just cut it in half. That way everything will roast properly at about the same time.
Sprinkle them with olive oil, salt and pepper and toss them with your hands in a bowl to get them all evenly coated.
Then spread them out on a baking sheet lined with parchment paper or foil.
Then pop them into a 425º oven and let them roast about 30-45 minutes, depending on how big your carrots are.
While the carrots are roasting, make your sauce. Just dump all the ingredients into a bowl and whisk them up – tahini, olive oil, red wine vinegar, fresh rosemary and red pepper flakes.
Add in a little salt and pepper and whisk that baby up!
Somewhere around forty minutes later your carrots will be done. You want them to have little areas of brown and black on them, because that is some heavenly stuff right there my friends.
Put them on a pretty platter.
And drizzle that yummy dressing right over them. AND BE GENEROUS PLEASE!
Also, eat these nice and hot please.because that is when they are at their best, although I have been known to stand in the kitchen and dip them cold into the sauce bowl one after one.
These carrots would be fantastic alongside my Ultimate Meatloaf. You really must make them soon!