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!
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.
- 2 lb whole rainbow carrots, peeled and halved lengthwise (NOTE: If carrots are small and thin, leave whole.)
- 1 ½ tsp olive oil or avocado oil
- ⅜ 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
- 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.
- 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.)
- Place matzo in oven for about 2 minutes, or until golden brown and crispy; finely chop or crumble.
- Drizzle desired amount of sauce on carrots. Sprinkle with hazelnuts, matzo and dill. Serve remaining sauce on the side.
- Serving Size 1/6 of recipe
- Calories 135
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- 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