Roasted Heirloom Carrots with Creamy Za’atar Tahini
With its Mediterranean flavours, this creamy tahini elevates the sweetness of roasted carrots to gastronomic heights! The tahini can also be served alongside crudités as appetizers or makes for a distinctive spread in wraps or sandwiches. Consider pairing this recipe with Louis Latour Bourgogne Gamay.Ingredients
Serves 6 to 8
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) liquid honey
3 tbsp (45 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
24 to 30 heirloom carrots, washed and trimmed
Creamy Za’atar Tahini, make ahead, recipe follows
1 cup (250 ml) thinly sliced leaf lettuce
¼ cup (60 ml) flaked almonds, lightly toasted
Creamy Za’atar Tahini:
1 cup (250 ml) tahini
⅔ cup (160 ml) water
6 tbsp (90 ml) extra-virgin olive oil
¼ cup (60 ml) plain Greek yogurt
1 lemon, zest and juice
1 tbsp (15 ml) za’atar
1 tsp (5 ml) ground cumin
3 cloves garlic, finely chopped
1 tbsp (15 ml) dried mint leaves
2 tbsp (30 ml) pomegranate molasses
salt and pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- In a small bowl, mix mustard, vinegar, honey and olive oil. Season with salt and pepper.
- Place carrots on a large baking sheet. Pour dressing over carrots and mix well to coat.
- Arrange carrots in a single layer and bake for 15 minutes. Remove from oven and turn carrots over. Return to oven and bake for another 10 minutes, until fork-tender but still firm. Remove from oven and transfer to a serving platter.
- Spoon Creamy Za’atar Tahini across centre of carrots. Garnish with lettuce and flaked almonds.
- Creamy Za’atar Tahini: In a medium bowl, mix tahini and water until smooth. Add olive oil, yogurt, lemon zest, 2 tbsp (30 ml) lemon juice (save any remaining juice for another purpose), za’atar, cumin, garlic, mint and pomegranate molasses. Season with salt and pepper and mix well. Can be made up to a day ahead and stored in refrigerator until ready to use. Makes about 2½ cups (625 ml).