Roasted Whole Carrots Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
235 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Whole Carrots Recipe
Description
The Roasted Whole Carrots Recipe involves roasting scrubbed, whole carrots tossed with olive oil, kosher salt, and black pepper at 400°F until tender and lightly browned. Roasting whole carrots retains their natural sweetness and texture. The tahini dressing, made by vigorously shaking tahini paste with olive oil, lemon juice, garlic, water, salt, and pepper, offers a rich and tangy complement that can be thinned by adding water to desired consistency.
The assembled dish is topped with cooked chickpeas providing a creamy texture, crumbled feta cheese for saltiness and tang, fresh dill adding herbal brightness, and pomegranate seeds as an optional garnish for bursts of color and tartness. This mixture combines roasted sweetness, creamy elements, and fresh herbs.
This preparation can be served warm or cold, making it versatile for different occasions. Carrots can be roasted ahead of time and stored in the refrigerator. Leftovers keep well refrigerated in airtight containers for at least one day. Adjust the thickness of the tahini dressing by adding water to suit personal preference.
Ingredients
- 2 pounds carrot scrubbed, whole, colorful
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For The Tahini Dressing:
- 2 tablespoons tahini sesame paste
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 2 tablespoons of water more if needed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Toppings:
- 1 cup chickpeas cooked
- ½ cup feta cheese crumbled
- ¼ cup dill rinsed and chopped, fresh
- pomegranate seeds optional, handful, as garnish
Instructions
- To roast the whole carrots: Pre-heat the oven to 400 F degrees (204 C degrees). Place them on a sheet pan in one layer. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast for 20-25 minutes, or until they are lightly golden. Be sure to toss them halfway through the roasting process for even roasting. Let them cool on the counter for 5-10 minutes before assembling.
- To make the dressing: Mix tahini, olive oil, lemon juice, garlic, water, salt and pepper in a mason jar. Put the lid on and give it a good shake. If it is too thick add in a little bit more water (1 tablespoon at a time) and continue to shake until it is easy to drizzle.* Taste for seasoning and add in if necessary.
- To assemble: Place the carrots on a serving platter (or you can keep them on the sheet pan like I did), drizzle them with the dressing and top them off with chickpeas and feta cheese. For garnish and color, sprinkle them with fresh dill and pomegranate seeds. Serve immediately.
Notes
- The roasted carrots can be served warm or cold as desired.
- They can be roasted a day in advance and refrigerated in an airtight container before adding dressing and toppings.
- Leftovers stored in the fridge in airtight containers retain taste well the next day.
- The tahini dressing thickness can be adjusted by adding water to achieve preferred consistency.
- Optional garnishes such as roasting a garlic head with carrots or pomegranate seeds provide additional flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 630mg | 26% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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