Who said carrots were boring?! These roasted spiced carrots will delight your palate in several ways! They're tender, bursting with spices, and topped with a deliciously creamy tahini sauce. Served on a bed of alfalfa sprouts and wild rice and topped with crunchy pumpkin seeds and pine nuts, this dish will wow your guests!
Roasted Spiced Carrots [Vegan]
Serves
2-4
Cooking Time
60
Ingredients
For the Spiced Carrots:
- 1 1/2 pounds carrots, peeled
- 1 teaspoon paprika
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon fennel seeds, toasted and ground
- 1/4 teaspoon salt
- 1 tablespoon sunflower oil
For the Tahini Sauce:
- 1 small garlic clove
- 1/4 cup tahini
- Juice from 1/2 of 1 lemon
- 1/4 teaspoon salt
- A couple of tablespoons of water (until the sauce is a pourable consistency)
For Assembly:
- 1/4 cup toasted pumpkin seeds
- 1/4 cup toasted pine nuts
- 1 cup of wild rice, cooked
- Alfalfa sprouts
Preparation
To Make the Spiced Carrots:
- Preheat oven to 425°F and line a baking tray with parchment paper.
- In a small bowl, mix together paprika, cumin, fennel seeds, salt, oil. Toss carrots in spice/oil mixture.
- Lay carrots in one layer on the baking tray. Roast carrots for 20-25 minutes until the carrots are tender but still have a firm texture.
To Make the Tahini Sauce:
- Mix all ingredients together in a food processor.
To Serve:
- Lay down rice, top with carrots, pumpkin seeds, and pine nuts. Sprinkle with a couple of small handfuls of alfalfa sprouts and drizzle generously with tahini sauce.
- Serve warm or at room temperature.
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About The Author
Sami Berger
See My RecipesSami Berger is the author of My Second Breakfast, a mostly healthy, vegetarian food blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with new and most importantly, delicious, flavours.
Great recipe. Very tasty and delicious, Thank you :)
totally gross