OVEN ROASTED CARAMELISED CARROTS WITH GREEN TAHINI MINT SAUCE


Roasted vegetables remind me of Christmas family reunions, feeling cosy by the fireplace. My grandmother always used to make the best roasted potatoes and parsnips with fresh herbs from her garden. This recipes came together as I was remembering those good old days, and am happy to share it with you because it is just so simple and perfect for this cold weather we all seem to be dealing with at the moment!



OVEN ROASTED CARAMELISED CARROTS WITH GREEN TAHINI MINT SAUCE

Serves 3-4

For the sauce:

  • 1/2 ripe avocado
  • 1/2 zuchinni
  • 1 handful fresh basil leaves
  • 1 handful fresh mint leaves
  • 1 + 1/2 tbsp white tahini paste
  • 3-4 tsp lemon juice
  • 1 garlic clove
  • 6-8 tbsp water
  • 1 Medjool date or other sweetener of your choice
  • Salt to taste
  •  1 kg purple carrots
  • Small handful of fresh thyme
  • 1 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 generous pinches of salt
  • Pepper to taste
  • 100 ml water


STEP BY STEP

  • Preheat the oven to 200ºC. Cut the stems of the carrots and either peel them or make sure you give them a really good rinse. Place them in a baking tray with the lemon juice, coconut oil, maple syrup, salt, pepper, and fresh thyme and toss them so all the carrots get coated. Finally add the water to the base of the baking tray (this ensures they don’t burn) and put it in the oven covered with tin foil for 30 minutes until tender.
  • Meanwhile prepare the sauce; throw all the ingredients in a blender and blend until smooth. You might need to add a bit more water depending on the size of the zucchini you are using. Aim for a semi thick consistency similar to cream.
  • Back to the carrots, take the cover off and give them a quick toss. Roast for another 30 minutes until golden (if most of the water has disappeared feel free to add a little more). When the carrots are perfectly roasted, crunchy, and smelling delicious, serve them with the green tahini mint sauce drizzled over the top. Enjoy and have a beautiful Sunday!

NOTES

  • I’ve used purple carrots, but you can use whichever you find. Make sure they are good quality though, as they will give the true taste to this dish. 

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