Roasted Carrots with Gremolata and Tahini Sauce
Ingredients
- 2 pounds Roasted carrots
For the Gremolata
- 1/4 cup chopped fresh flat-leaf parsley, Italian parsley
- 1 small garlic clove, peeled and grated or minced
- 1 teaspoon grated lemon zest, make sure the zest is fine not big shreds
- 2 tablespoons toasted pistachios, lightly chopped
- Salt and ground black pepper to taste
Tahini Sauce
- 1/2 cup tahini sauce, well stirred
- 1-2 tablespoon maple syrup, or more to taste
- Water
Instructions
- First, prep and roast the carrots (see link above). While the carrots are roasting, combine the gremolata. In a small bowl, toss the parsley, garlic, lemon zest and toasted pistachios. Set aside.
- In a small bowl or measuring cup combine the tahini and maple syrup until smooth and well combined. If the mixture is too thick, add water - 1 tablespoon at a time. If the flavor is too sharp, add olive oil and lemon juice.
- Toss the roasted rainbow carrots with half of the gremolata while the carrots are still warm.
- To serve, transfer the carrots to a serving platter and top with the remaining gremolata. Sprinkle with salt and pepper, then drizzle with tahini sauce. Serve.
Notes
- For best flavor: Toss the roasted carrots with the gremolata while the carrots are still warm.
- Finely chopped ingredients: Ensures even distribution in every bite.
Nutrition
Calories: 205 kcal, Carbohydrates: 22 g, Protein: 6 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 5 g, Sodium: 113 mg, Potassium: 625 mg, Fiber: 6 g, Sugar: 9 g, Vitamin A: 25494 IU, Vitamin C: 14 mg, Calcium: 89 mg, Iron: 2 mg
