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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas I’ve seen for carrots lately into two recipes – a longer “orange carrot” preparation first, and then the super-quick version I’ve been making, which isn’t orangey, but is absolutely amazing and doesn’t lack for anything.

+ ORANGE CARROTS WITH TAHINI DRIZZLE +

Steam, boil, or roast carrots until nearly done.

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

+

recipe adapted by friedsig

+

+QUICK ROASTED CARROTS WITH TAHINI DRIZZLE+

HIGHLY RECOMMENDED. Best breakfast I’ve had in a month. Tahini goes amazingly with carrots. Here’s a simpler, faster version that’s just as great.

Paint carrots with olive oil and roast at 400 til tips become browned

Mix dipping sauce separately. Add 2 tablespoons each of tahini and yogurt to a bowl and stir. If you like sweet, add just a bit of maple syrup or hickory syrup. Otherwise, just add a pinch of salt.

Drizzle over carrots, or – if you’re hungry for breakfast like I was – just dunk the carrots in the sauce.

This could easily go from a side to a hearty lunch if the roasted carrots were sliced and tossed with chickpeas and greens.

+

update February 2016

after having made this 5+ times last month, moved this recipe to “favorites

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