Description

Savory roasted carrots with Moroccan spices and tahini makes a beautiful spread for dipping and dressing up your favorite dishes.

Ingredients

Scale

- 2 lbs carrots, peeled and cut into pieces

- 3 cloves garlic, peeled

- 1/4 cup olive oil

- 1/2 cup tahini

- 1/4 cup lemon juice (1/2 fresh lemon)

- 1 teaspoon kosher salt

- 1/2 teaspoon each: cumin, coriander, paprika, turmeric

- 1/4 teaspoon each: ground ginger, crushed red chili flakes

- 1/2 cup feta

- 1 bunch cilantro or mint leaves

- 1/4 cup pomegranate seeds

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Instructions

Roast the Carrots:

Preheat oven to 350F.

Peel and cut carrots.

Place the carrots, garlic, olive oil, and all the spices in a ceramic dish. Stir to combine.

Cover the dish tightly with foil and roast in the oven at 350°F for 30 minutes or until the carrots are tender.

peeled sliced carrots and garlic on foil — You can also roast the carrots in a foil packet for easy cleanup.

I often prep this step of the recipe the night before when I’m using the oven to make dinner; this makes the day of preparation even easier. You can place in foil pouch for easy cleanup.

Allow the roasted carrots to cool before proceeding to the next step.

To Make the Spread:

Use a silicone spatula to scoop the roasted carrots, spices, garlic, and oil into a blender or food processor. Make sure to get all the fragrant oil!

Add the tahini and lemon juice to the blender and puree until smooth. The mixture should be creamy, smooth and spreadable, not pasty. You can add water to thin it to the desired consistency.

Spread the carrot puree onto a serving platter. Top with feta, cilantro or mint (or both!), and pomegranate seeds.