These sumac roasted carrots with tahini sauce are the perfect side dish. It’s no secret that Israeli cuisine is super hot right now,. Middle Eastern/Morrocan cuisine is already predicted one of the big food trends for 2018. It seems almost funny, since many of us have been eating tahini and hummus for years at our Shabbos tables! Back to the carrots though- The lemony sumac dusting on the carrots, the crunch of the pomegranate seeds and pistachios, all pairs beautifully with the creamy tahini sauce.
The carrots with the stems still attached are especially beautiful, but feel free to use regular too.
- 1 bunch carrots, stems still attached
- 2 tbsp olive oil
- 1 tbsp sumac
- 2 garlic cloves,minced very fine
- Salt to taste
- 1/2 c tahini paste
- 1/4-1/2 c ice cold water
- Juice of 1 lemon
- 1/4 c Pomegranate seeds
- 1/4 c Chopped pistachios
- 3 Tbsp Chopped fresh parsley
- Preheat oven to 400F
- Trim the tops of the carrots, leaving some at the top for aesthetics. Peel and wash carrots very well.
- Toss the olive oil and sumac with the carrots.
- Roast for 20-25 minutes until crisp tender.
- Meanwhile, prepare the sauce. In a mixing bowl, whisk together the tahini, lemon juice, salt, and water until smooth and creamy. Mix in the minced garlic. Stir and adjust lemon juice and salt to taste.
- When the carrots are ready, remove them from the oven and transfer to a serving plate. Drizzle tahini sauce over them and garnish with pistachios, pomegranate seeds, and parsley.
- Serve warm or room temperature.