Roasted rainbow carrots with walnuts and tahini drizzle
These easy rainbow roasted rainbow carrots make a delicious quick side dish or small plate. Full of flavour with just a few spices and crunchy toasted walnuts, paired with the tahini and fresh coriander.
Ingredients
450g long rainbow carrots peeled, if desired; thicker ones halved lengthwise
2 tablespoons extra virgin olive oil
1 ½ teaspoons chopped fresh corriander
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
juice of ½ orange
2 tablespoons maple syrup or raw honey
½ cup walnuts
Tahini Drizzle
3 tablespoons tahini
¼ cup plant milk (almond)
water to thin
¼ teaspoon salt and pepper to season
Preheat the oven to 425 degrees, gas 4. Line a baking tray with parchment paper.
Thoroughly wash and scrub the carrots and then place the carrots on the prepared baking sheet. Drizzle the olive oil over the carrots and sprinkle on the thyme, cumin, salt, and pepper. Toss the carrots well so they are evenly coated. Spread them out into one even layer with space between each carrot. Roast in the oven for 15 minutes.
Meanwhile, whisk together the fresh orange juice and maple syrup. After the carrots have roasted for 15 minutes, pour the orange maple sauce over the carrots, toss well, and spread back out evenly in one even layer. Roast for another 5 to 10 minutes until the carrots start to brown and turn a golden colour but still tender when prodded with a fork or knife.
While the carrots are roasting for the final time, toast the walnuts. Heat a dry pan over medium-high heat. Add the walnuts and toast, stirring frequently to prevent burning, until fragrant and starting to darken. This should take about 3 to 5 minutes. Watch them closely so they don't burn. Once toasted, pour them out onto a plate in one even layer to cool down. They will continue to crisp up as they sit.
Whilst the food is cooling down, make the tahini dressing by simply adding the tahini and plant milk, water, salt and pepper to a jar and give it a good shake.
To serve, place the carrots on a plate or platter, sprinkle over the toasted walnuts and fresh coriander, finished with the tahini drizzle.