I have been obsessively making these carrots as a side dish for over a month. They are THAT GOOD. I normally make green vegetables for side dishes, if anything. But these are completely amazing!
|They may not look like much, but these carrots will change your life.|
Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce
only very slightly adapted from The Oh She Glows Cookbook by Angela Liddon
Preheat the oven to 425*. Get out a large baking pan or a cookie sheet. Cut up a bunch of carrots. Throw them in the pan and drizzle them with olive oil. Sprinkle them with 1/4 tsp. salt and pepper (each). Also sprinkle 1/2 a tsp. cumin seeds and 1/2 a tsp. coriander seeds on there. Toss everything around until the carrots are well coated. Roast in the oven for 30-45 minutes. (She says 20 minutes, but that doesn't seem to get my carrots very done.)
Now it is time for the sauce. The sauce! You will like this so much, you will sneak tastes of it until the carrots are done (if you're anything like me, that is.) You will probably also try to think of other vegetables or things to put this sauce on (Greek food! Naan! Broccoli!). All of those things will be inferior to the carrots.. probably. It can't hurt to try, right?
Cumin Coriander Tahini Sauce
2 Tbsp. tahini
Juice from half a lemon
1 Tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1-ish Tbsp. water
Mix these things together in a small bowl. I put 1-ish Tbsp of water up there because you may want to add a bit more, depending on how thick or thin you want the sauce to be. In the book, it looks pretty thin (like drizzled over the carrots) but she doesn't actually add any water to her sauce. Try it with no water and then add it as you like, I guess. :)
When the carrots are done, put a bit of the sauce over them, and then prepare yourself for a taste explosion! Try to take a picture before you finish eating all of them (again, if you are anything like me..) Enjoy!