Roasted Carrots With tahini-mustard sauce
Tahini, a sesame paste, is popular in Middle Eastern cooking. Find it in the supermarket in the international section, or with the peanut butter. Stone-ground mustard contains whole mustard seeds, and adds texture and flavor. Make the sauce a few hours ahead and refrigerate it.
- 8–10 carrots, cut into approximately 2-inch chunks
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt, or to taste
- 2 tablespoons tahini
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 teaspoons stone-ground mustard
- Chopped fresh chives, for garnish (optional)
Preheat the oven to 400 degrees. Put the carrots in a large bowl and toss with the olive oil, garlic powder, cumin, cinnamon and salt. Spread the carrots onto a baking sheet and roast for 15–20 minutes, or until a sharp knife slides in easily.
In a small bowl, whisk together the tahini, honey, lemon juice and mustard.
Spread the tahini sauce onto a serving platter or individual plates. Place the carrots on top, and garnish with chopped chives, if desired.