Ask A Chef: Roasted Carrots With Whipped TahiniRecipe By: Peter Tompkins
Chef Peter Tompkins of 11th Mile shares his recipe for Roasted Carrots With Whipped Tahini.
Q: I’m always on the lookout for a side dish that takes a meal up a notch. We recently had dinner at 11th Mile restaurant in Fredericton and, while we enjoyed all the shareable plates, we especially loved the nutty, caramelized flavors of the roasted carrot dish. Can you get me the recipe so I can make it at home? — Lindsay, Halifax
A: Roasting local heirloom carrots with olive oil, salt and za’atar, a Middle Eastern spice mix, is a simple way to coax rich flavor out of a root vegetable. This dish is easy to make and the taste can’t be beat. You’ll love how the nuttiness of the whipped tahini complements the sweetness of the carrots, and the lemon juice and mint give the vegetables a fresh, bright finish.
- 1 lb. heirloom carrots, scrubbed or peeled
- 2 tbsp olive oil
- 1 tbsp za’atar
- 1 tsp kosher salt
- 2 tsp fresh lemon juice
- 3⁄4 cup tahini
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice
- 1⁄2 tsp kosher salt
- 2⁄3 cup water
- 4 tsp sunflower seeds, toasted
- 4 tsp pepitas, toasted
- Drizzle extra-virgin olive oil
- 1 tsp za’atar
- 1 tbsp fresh mint, chiffonade
- Preheat oven to 385°F. Cut any larger carrots lengthwise (leave smaller carrots whole), and toss with olive oil, za’atar and salt.
- Roast for 20 to 30 minutes until tender and lightly browned. Toss carrots with lemon juice. Set aside.
Make Whipped Tahini
- Into food processor, add tahini, garlic, lemon juice and salt. Process for 5 minutes, or until very smooth.
- Slowly add water (tahini will seize before becoming smooth) and continue to process for 5 more minutes, or until mixture has emulsified and has light and airy texture.
- Spread about 3⁄4 cup of Whipped Tahini on platter. Top with carrots and sprinkle with sunflower seeds and pepitas. To garnish, drizzle with olive oil, and sprinkle with za’atar and mint.