Sweet spring carrots roasted in fresh orange juice and olive oil, drizzled with a lemony honey tahini sauce and fresh mint. An easy Moroccan-inspired vegetarian side dish in 40 minutes.

Prep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 4 servingsDifficulty: Easy

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This dish brings together tender young spring carrots and sweet, fragrant orange, finished with a rich tahini sauce. Simple roasting lets the natural flavors of the vegetables shine, making it a beautiful side for any spring table.

Ingredients

  • 500 g (1 lb) young carrots
  • 2 oranges
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons tahini (sesame paste)
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • A few fresh mint leaves

Instructions

  1. Preheat the oven to 200°C (400°F). Wash and trim the carrots and cut them into pieces about 5 cm (2 inches) long.
  2. Juice the oranges. Whisk the orange juice with the olive oil, salt and black pepper, pour over the carrots and toss to coat.
  3. Spread the carrots in a single layer on a baking sheet and roast for 20 to 25 minutes, until the edges are lightly caramelized.
  4. While the carrots roast, make the sauce: stir together the tahini, lemon juice and honey in a small bowl until smooth. Add a splash of water if it is too thick.
  5. Transfer the roasted carrots to a platter, drizzle with the tahini sauce, scatter the mint leaves over the top and serve.

Tips

  • Use as much or as little tahini sauce as you like.
  • Swap the mint for fresh cilantro for a different twist.

Nutrition

Calories: about 180 kcal per serving | Protein: 3 g | Carbs: 22 g | Fat: 9 g

Moroccanvegetarianroasted carrotstahinispring

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