Roasted Carrots with Tahini, Herbs, and Pumpkin Seeds
GF V VG
dinner

Roasted Carrots with Tahini, Herbs, and Pumpkin Seeds

Recipe by: Noreen Wasti

Brightland’s Chef in Residence, Noreen Wasti, has transformed simple roasted carrots into a delectable side dish fit for a festive holiday dinner. 

"A simple recipe that’s perfect as a holiday dinner side, these roasted carrots are full of flavor and a great, hearty vegan option. This recipe uses the Luminous Capsule with Brightland’s California Orange Blossom Honey, PARASOL vinegar, and AWAKE olive oil which all get coated on the carrots along with some oregano and sumac prior to roasting. I love roasting veggies with vinegar — it always adds an unexpected oomph! A drizzle of tahini, a tossing of soft herbs, and crunchy pumpkin seeds on top bring contrast and texture. Tahini tip — if it’s too thick whisk in squeeze of lemon or a splash of water to get it to a runnier, pourable consistency." - Noreen Wasti

Ingredients

Instructions

  • 1 Preheat oven to 400F.
  • 2 Cut the carrots into long stalks, about 4 inches and halved lengthwise if too thick. Make sure they are all around the same size.
  • 3 In a small mixing bowl, whisk together the honey, vinegar, olive oil, oregano, sumac, salt, and pepper until emulsified.
  • 4 Place the carrots on a large sheet pan in a single layer, don’t overcrowd and use two sheet pans if needed.
  • 5 Drizzle the dressing evenly over the carrots and toss well to coat. Pour an additional drizzle of AWAKE olive oil on top.
  • 6 Roast for about 30 minutes or until the carrots are tender and fully cooked.
  • 7 Transfer to a serving dish and drizzle with tahini.
  • 8 Garnish the carrots with herbs, pumpkin seeds, and a sprinkle of sumac to finish.

Images by Noreen Wasti.