Honey-Roasted Carrots with Tahini Sauce
The perfect summer side dish. Sweet carrots pairing perfectly with an umami tahini sauce and fresh parsley. This dish requires minimal effort and can be eaten warm or cold depending on the state of the weather.
500g Chantenay Carrots
2 Tbsp of Rapeseed Oil
2 Tbsp of Rice Wine Vinegar or White Wine Vinegar
2 Tbsp of Clear Honey
60g of Tahini Paste
1.5 Tbsp of Lemon Juice
1 Garlic Clove
1 Tsp of White Sesame Seeds
Handful of Parsley
Preheat the oven to 190C.
Add the carrots into a roasting dish and toss with the rapeseed oil and some salt and pepper. Place in the oven and roast for 30 mins.
Drizzle the carrots with the vinegar and honey, toss well and return to the oven for another 20 mins.
Meanwhile, prepare the tahini sauce. Add the tahini paste and lemon juice to a bowl. Crush the garlic and add it to the bowl with a good pinch of salt. Slowly add 3 tbsp of water while whisking the mixture until smooth and pourable. Add another tbsp of water to loosen if necessary. Taste and adjust seasoning if necessary.
Serve the roasted carrots with the tahini sauce. Finely chop the parsley and scatter it over the top with the sesame seeds and a pinch of salt and pepper.