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Clean recipe · cooking.nytimes.com

Roasted Carrots With Whipped Tahini

For a spectacular vegetable side at home, try this tried-and-true formula: A swoosh of sauce on a plate topped with a cooked vegetable and a confetti of finely chopped garnish. For this iteration, blend the base (a cloud of yogurt, tahini, citrus and garlic) and chop your garnish (a pretty pile of pistachios, dill and chives) while the carrots roast. Set on a platter, served hot or at room temperature, it’s a special side dish that can also hold its own as a vegetarian main, supplemented with chickpeas, quinoa, couscous or toasted bread.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
10 min
Cook:
35 min
Total:
45 min
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Ingredients

  1. 1 ½ pounds medium carrots
  2. 2 tablespoons olive oil, plus more for serving
  3. ½ teaspoon curry powder or berbere seasoning
  4. Salt and black pepper
  5. 1 orange or lemon
  6. 2 tablespoons shelled pistachios (preferably roasted and salted), chopped
  7. 2 tablespoons chopped dill
  8. 1 tablespoon minced chives (optional)
  9. ⅓ cup plain Greek yogurt
  10. 3 tablespoons tahini
  11. 1 small garlic clove, finely grated

Instructions

  1. Heat the oven to 425 degrees. Peel the carrots, then cut them into pieces: Positioning your knife at a sharp angle, cut off a 2-inch piece of carrot, then rotate the carrot and continue cutting into 2-inch pieces, forming imperfect shapes. (Too fussy? Just cut the carrots at a sharp angle into 2-inch spears.)
  2. On a large, foil-lined rimmed sheet pan, toss the carrots with 2 tablespoons olive oil and the curry powder; season generously with salt and pepper. Roast until browned in spots and softened, 20 to 25 minutes. (Feel free to make ahead, as the carrots taste just as good at room temperature as they do hot out of the oven.)
  3. While the carrots cook, prepare the topping: Finely grate 1 teaspoon orange zest onto a cutting board. (Set the orange aside.) Add the pistachios, dill and chives (if using), and chop together until minced and combined.
  4. Make the tahini cream: Cut the orange in half. Squeeze 3 tablespoons of juice into a mini food processor or blender. Add the yogurt, tahini, garlic and 2 tablespoons water, then blend. (Alternatively, you can vigorously whisk them together in a bowl, although the results won’t be quite as fluffy.) Season to taste with salt and pepper. (Makes ⅔ cup.) Spread the mixture onto your serving platter.
  5. Give the roasted carrots a squeeze of orange juice and drizzle with olive oil; toss to coat directly on the sheet pan and season with additional salt, pepper and juice as needed.
  6. Arrange the carrots on top of the tahini cream, drizzling any dressing from the sheet pan on top. Sprinkle with the pistachio topping, sprinkle with salt, if needed, and serve.