Cumin roasted carrots with tahini dressing are a perfect easy, delicious, and unique side for your holiday table!
Can I just say, thank god Halloween is over and it’s November aka Thanksgiving month?
Like all I can do in October is think about November and and all the foods I’m going to eat on Thanksgiving day.
And of course the days after Thanksgiving, because leftovers are the absolute best.
But I’m getting ahead of myself. Let’s talk about Thanksgiving sides like these gorgeous cumin roasted carrots with tahini dressing. YEEEE.
A big trend in food right now is giving vegetables the “star treatment.” This means that instead of simply boiling or sauteeing veggies, restaurants and chefs are adding tons of flavors to vegetables. They’re being braised, roasted, and topped with interesting ingredient combinations.
Case in point, these carrots. They are not just carrots. They are a powerhouse of flavor and texture. They’re crispy, soft, charred, crunchy, moist, fresh, and a little rich. That’s a lot to say for carrots.
Perhaps the best part is how easy these are. Toss them in cumin and olive oil, then whisk up a dressing while they’re in the oven. Because any Thanksgiving connoisseur (like myself heheh) knows that the secret to hosting a fab Thanksgiving is choosing dishes that maximize flavor while minimizing hands on time.
For the roasted carrots
- 12-15 multi-colored carrots
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/4 teaspoon salt
For the tahini dressing
- 2 tablespoons tahini
- 2 tablespoons greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- sesame seeds and chopped parsley for garnish
- Preheat oven to 425°F.
- Thoroughly wash carrots and remove stems. Toss in olive oil, then sprinkle with cumin and salt.
- Place carrots on a roasting tray. Roast for 40 minutes, tossing carrots with a spatula halfway through.
- While carrots are roasting, make dressing. Whisk together all ingredients in a small bowl. Once carrots have finished cooking, place on a serving tray and drizzle with dressing, sesame seeds, and parsley.