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+ servings
Roasted Carrots with Green Tahini and Couscous
Prep Time
10 mins
Cook Time
30 mins
 
Bring some color to your wintertime dinner routine with this recipe for golden roasted carrots with herby green tahini and toasted pearl couscous.
Recipe Type: Side Dish
Keyword: roasted carrots with green tahini
Makes: 4 servings as a side
Author: Elizabeth Stark
Ingredients
Roasted Carrots
  • 1 bunch carrots with greens attached, scrubbed with greens trimmed to 1/4-inch
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh ground cumin seed
  • 1/2 teaspoon Aleppo or other red pepper flakes
  • 1/2 teaspoon Diamond Crystal kosher salt
Green Tahini
  • 1 small clove garlic or 1 small shallot, peeled and rough chopped
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
  • Juice of 2 limes
  • 1 cup packed fresh cilantro leaves and stems swap all or a combination of parsley, mint, basil, or dill
  • 2 green onions, rough chopped with ends trimmed
  • 1/2 cup tahini well-stirred
  • 2 - 4 tablespoons water
For Serving
  • Pearl couscous,* toasted in olive oil and cooked according to package instructions (optional*)
  • Cilantro leaves
  • Lime wedges
  • Aleppo pepper flakes
Instructions
  1. Preheat oven to 425 degrees F. Slice any large carrots in half lengthwise. Toss carrots with olive oil, cumin, and salt. Roast 25 - 30 minutes or until edges are golden and crisp, flipping carrots halfway through.

  2. Meanwhile, toss garlic or shallot with lime juice and salt, and set aside for 5 minutes or so.

  3. In the bowl of a food processor, pulse to combine the garlic or shallot with lime juice and salt, cilantro or other herbs, and green onion. Scrape the sides and with food processor running, add tahini. Add more lime juice or salt to taste. Add water one tablespoon at a time until you have the desired consistency – mixture should be pillowy but not drippy. Note that the mixture will firm up considerably in the fridge.

  4. Serve carrots over a dollop of green tahini, and alongside couscous, toast, or flatbread. Top with cilantro leaves and pepper flakes, and add a lime wedge to each plate.