Tahini-Smothered Roasted Rainbow Carrots with Matzo Topping

An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
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Tahini-Smothered Roasted Rainbow Carrots with Matzo Topping recipe

Tahini-Smothered Roasted Rainbow Carrots

Prep It Ahead: Prep carrots 2 to 3 days ahead and tahini sauce up to 1 day ahead; cover and refrigerate. Prep hazelnuts and matzo up to 2 days ahead; keep in an airtight container. Roast carrots just before serving. Add additional water to thin out sauce, if needed, then drizzle over carrots and sprinkle with toppings. 

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 2 lb whole rainbow carrots, peeled and halved lengthwise (NOTE: If carrots are small and thin, leave whole.)     

  • 1½ tsp olive oil or avocado oil 

  • 3/8 tsp sea salt, divided 

  • ground black pepper, to taste 

  • 3 tbsp tahini paste 

  • 1 tbsp fresh lemon juice 

  • 1 small clove garlic, minced 

  • 1 tsp raw honey or pure maple syrup 

  • ½ piece whole-wheat matzo cracker 

  • 2 tbsp roasted and skinned hazelnuts, roughly chopped 

  • ½ cup roughly chopped fresh dill

Preparation

1. Preheat oven to 425°F. Line a small baking sheet with parchment paper. On sheet, place carrots and brush with oil. Sprinkle with ¼ tsp salt and pepper. Roast for 25 to 30 minutes, or until tender and slightly golden brown. Transfer to a serving platter.

2. Meanwhile, make sauce: In a medium bowl, combine tahini, lemon juice, garlic, honey, remaining 1/8 tsp salt and enough water to make a pourable sauce, about 3 tbsp. (NOTE: The consistency should be like pancake batter.)

3. Place matzo in oven for about 2 minutes, or until golden brown and crispy; finely chop or crumble.

4. Drizzle desired amount of sauce on carrots. Sprinkle with hazelnuts, matzo and dill. Serve remaining sauce on the side. 

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 135
  • Carbohydrate Content: 17 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 225 mg
  • Sugar Content: 10 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g