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.


Roast carrots until nearly done. (You can steam or boil them if you have to!)

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



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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