Magic Spice Roasted Carrots with Whipped Tahini
This recipe is as beautiful as it is delicious! It comes from Heather Sperling & Zarah Khan of Botanica, who created it in partnership with our friends at CAP Beauty!
INGREDIENTS
For the Carrots
12 small to medium carrots
Extra virgin olive oil
2 tsp of CAP's The Magic Spice
½ c toasted pistachios
½ c pomegranate seeds
For the Whipped Tahini
1 c of Seed + Mill Organic Tahini
2 cloves garlic
¼ cup lemon juice
1 tbsp salt
1 c cold filtered water
STEPS
For the Carrots
- Preheat oven to 450F. Halve any larger carrots lengthwise so the carrots are similar in size.
- On a parchment-lined baking sheet, lay carrots in a single layer (cut side-down, for those that are cut) and dress abundantly with olive oil. Sprinkle with The Magic Spice and roast until softened and caramelized – around 20 minutes, give or take, depending on their size.
For the Sauce
- Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified. It’s done when it holds a soft peak!
To Serve
- Spread whipped tahini on a serving platter and lay carrots on top. Scatter pistachios and pomegranates over top and finish with another drizzle of olive oil.
Serves 4
Also in Recipes
Chanie Apfelbaum's Tahini Pretzel Bombs
"Frozen dates are a revelation! You will always find some in my freezer. I fill them with tahini, nut butter, chestnut cream, Nutella-- you name it! And for the topping--sesame seeds, crumbled Lotus Biscoff cookies, cocoa nibs, nuts, and always a pinch of Maldon sea salt flakes because I love salty-sweet. Here pretzels offer the crunch and pair especially well with the tahini."
