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 oven roasted 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.
How to roast carrots
Roasting carrots perfectly is all about timing. You want the oven at a high heat so the outsides of the carrots get slightly caramelized, yet you also have to roast the carrots long enough that they actually cook all the way through. Here’s the rundown of how to roast carrots:
Prep the carrots — Wash the carrots thoroughly and remove the stems. Toss them in a little olive oil (you need less than you think! The carrots should be slightly slick with oil, but not drowning in the stuff). Sprinkle with cumin and salt.
Roast the carrots — Large carrots (i.e. not the baby ones you buy in bags) should be roasted at a high heat for around 40 minutes. Toss the carrots with a spatula halfway through to prevent them from getting too brown on one side and to ensure they’re cooked through evenly.
Garnish and serve — As soon as the carrots are out of the oven, plate them and drizzle with the yogurt and tahini dressing. I also sprinkled my cumin roasted carrots with sesame seeds and chopped parsley, but that’s totally optional.
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.