Roasted carrots with walnuts and tahini

Ingredients:

• 1 lb (450 g) carrots, peeled and cut lengthwise

• 2 tbsp olive oil

• Salt and pepper to taste

• 1/4 tsp ground cumin (optional)

For the Orange-Walnut Tahini Dressing:

• 1/4 cup tahini

• 1/4 cup walnuts, toasted and chopped

• Zest of 1 orange

• 1/4 cup freshly squeezed orange juice

• 1 tsp maple syrup or honey

• 1 small garlic clove, minced

• 3-4 tbsp water (to thin the dressing)

• Salt and pepper to taste

For Garnish:

• 1/4 cup fresh parsley or cilantro, chopped

• 1 tbsp toasted sesame seeds (optional)

• Orange slices or segments (optional for extra citrus flavor)

Instructions:

1. Roast the carrots:

   • Preheat your oven to 200°C.

   • Toss the carrots with olive oil, salt, pepper, and cumin (if using) on a baking sheet.

   • Roast for 25-30 minutes, turning halfway through, until the carrots are tender and caramelized.

2. Prepare the orange-walnut tahini dressing:

   • In a small bowl, whisk together the tahini, orange juice, orange zest, maple syrup (or honey), minced garlic, and a pinch of salt and pepper.

   • Gradually whisk in water, one tablespoon at a time, until the dressing is smooth and pourable.

   • Stir in the toasted, chopped walnuts for added texture.

3. Assemble the dish:

   • Once the carrots are roasted, arrange them on a serving platter.

   • Drizzle generously with the orange-walnut tahini dressing.

4. Garnish:

   • Sprinkle the roasted carrots with freshly chopped parsley or cilantro, toasted sesame seeds, and add a few orange slices or segments for a vibrant citrus touch.

Serve warm or at room temperature. This recipe combines the natural sweetness of roasted carrots with a bright, citrusy dressing, enhanced by the nutty flavor of tahini and walnuts, creating a beautiful balance of flavors and textures!