Roasted Carrot & Tahini Salad – A Spring Must-Try

🥕 Why Carrots Shine in Spring

Spring carrots are naturally sweeter, thinner, and more tender than the thick, tough carrots harvested in winter. This means they roast faster and taste better with minimal seasoning! They’re also loaded with beta-carotene, fiber, and vitamin K, making them a nutritious, vibrant addition to any meal.

This Roasted Carrot & Tahini Salad is warm, nutty, and bursting with flavor. Let’s break it down step by step!

Roasted Carrot & Tahini Salad Recipe

📝 Ingredients (Serves 4)

For the Roasted Carrots:

• 6 medium carrots, peeled & cut into sticks

• 2 tbsp olive oil

• 1 tsp cumin

• ½ tsp salt

For the Tahini Dressing:

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tbsp maple syrup

• 1 clove garlic, minced

• 3 tbsp water (to thin)

Toppings:

• ¼ cup toasted almonds

• 2 tbsp chopped parsley

Step-by-Step Instructions

1. Prep the Carrots

• Wash, peel, and cut 6 carrots into sticks or diagonal slices.

2. Roast the Carrots

• Preheat the oven to 400°F (200°C).

• Toss the carrots with olive oil, cumin, and salt until evenly coated.

• Spread them on a baking sheet in a single layer (don’t overcrowd them!).

• Roast for 20-25 minutes, flipping halfway through.

3. Make the Dressing

• In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and 3 tbsp water.

• If the dressing is too thick, add 1 more tbsp of water at a time until smooth.

4. Assemble the Salad

• Arrange roasted carrots on a plate, drizzle with tahini dressing, and top with toasted almonds and parsley.

• Serve warm or at room temperature.

🌟 Chef Ed Harris Tips 🌟
✔ Roast until slightly caramelized for extra depth of flavor.
✔ Make extra dressing—it lasts a week in the fridge!

Roasting carrots intensifies their sweetness and makes them perfect for a hearty salad. The key? Don’t overcrowd the pan, or they’ll steam instead of caramelizing! Try this with beets or sweet potatoes next time.

What veggie will you roast first? 🥕✨