Name: Cumin-Roasted Carrots with Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 750 g carrots, halved lengthways; 2 tbsp olive oil (30 ml); 2 tsp cumin seeds (5 g); ½ tsp salt (3 g); 1 handful of flat-leaf parsley (about 10 g), chopped; 1 tbsp pumpkin seeds (9 g), toasted; 3 tbsp tahini (45 g); 2 tbsp lemon juice (30 ml); 1 clove of garlic (about 4 g), crushed; 1–2 tbsp cold water (15–30 ml); 1 pinch of salt

Method

Heat the oven to 220°C (200°C fan). Toss the carrots with the oil, cumin seeds and salt on a large baking tray.
Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
Whisk the tahini, lemon juice, garlic and salt together, then add the water a little at a time until the sauce is thick but spreadable. It will thicken and look split at first, then loosen as you keep whisking.
Spread the sauce over a serving plate, pile the carrots on top and scatter with the parsley and pumpkin seeds.

Notes

Cut thick carrots into quarters so everything cooks at the same rate.

Nutrition per serving

Protein: 4.6 g
Energy: 225 kcal
Carbs: 22 g
Fat: 15 g
Fibre: 6.9 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

roast

Cumin-Roasted Carrots with Tahini

Ingredients

Tahini sauce

Method

Notes

Nutrition per serving

More sides

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