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Honey-Glazed Carrots With Tahini Dip - Where Is My Spoon
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These roasted rainbow carrots are the perfect side dish for any Thanksgiving or Christmas dinner.

 

Oven-Roasted Rainbow Carrots

 

Honey-Glazed Carrots With Tahini Dip - Where Is My Spoon

 

I chose this recipe especially for the wonderfully colored carrots I bought at the market in Kassel a few weeks ago. We visited some friends there and I used this opportunity to go to the farmer’s market as well. One of the things I miss most here where I live now is the lack of any farmer’s market. I was spoiled with a huge huge market and several smaller ones while growing up in Romania and while living in London and I hate it not being able to go to the market here. So every time we visit a larger city in Germany I research beforehand to be sure to find a farmer’s market.

This a Yotam Ottolenghi recipe from his book Plenty More. I am sure I have mentioned it several times before how great I think Ottolenghi’s books are. I have cooked so many of his recipes already and have never been disappointed.

Honey-Glazed Carrots With Tahini Dip - Where Is My Spoon

So do make these carrots, either to eat them as a side dish or just as they are, you will love them. I love the liberal use of spices in almost any of Yotam Ottolenghi’s recipes. I would not be confident enough to use a whole tablespoon of whole coriander seeds in any recipe, but there is no hesitation whatsoever to do that if Yotam asks me to do so. And these coriander seeds are just amazing, I love to bite on them and taste their full aroma. I completely forgot to toast them and the cumin seeds, I don’t know if that would have made the dish any better, I found it perfect the way it was.

 

Honey-Glazed Carrots With Tahini Dip - Where Is My Spoon

rainbow carrots glazed with honey on a platter

Roasted Rainbow Carrots

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

These roasted rainbow carrots are the perfect side dish for any Thanksgiving or Christmas dinner.

Ingredients

  • 60 g/ scant 3 tablespoons clear honey
  • 2 tablespoons olive oil
  • 1 tablespoon whole coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 2 thyme sprigs
  • 12 large carrots of different colors
  • salt and pepper
  • For the dip:
  • 40 g/ scant 3 tablespoons tahini paste
  • 150 g/ 2/3 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • cilantro or parsley to serve

Instructions

  1. Preheat the oven to 225 degrees Celsius/ 425 degrees Fahrenheit.
  2. Toast the cumin and coriander seeds in a pan without fat, while stirring often. Take care not to burn them. Remove them immediately and crush them lightly. I forgot this step, but didn't really miss it.
  3. Peel and cut the carrots into 2x6 cm/ ¾-2 ½ inch batons.
  4. Mix the honey, olive oil, coriander and cumin seeds and thyme in a large bowl and add the carrots. Mix until coated all over, spread on a large baking tray lined with baking paper and roast for 40 minutes, stirring once or twice in between. The carrots should be glazed and cooked through.
  5. For the yogurt sauce mix the tahini with the yogurt, lemon juice and grated garlic clove.
  6. Serve the carrots warm or at room temperature with some tahini sauce and some chopped cilantro or parsley on top.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 177mgCarbohydrates: 30gFiber: 6gSugar: 19gProtein: 7g

Nutrition information isn’t always accurate.

13 comments
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13 comments

Cheyanne @ No Spoon Necessary 23/11/2015 - 16:27

I have been seeing tons of beautiful carrots at our markets recently and this is a fabulous way to devour them! I love Yotam, all his recipes are great! Plus anything with Tahini is a winner in my book! SOOO yum! Cheers, my dear!

Reply
Adina 23/11/2015 - 16:56

I love tahini too, I bought a huge canister recently and use it ways I never thought of before.

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Heidi Kokborg 23/11/2015 - 16:36

Looks heavenly!! 🙂

Reply
Adina 23/11/2015 - 16:57

Thank you, Heidi. 🙂

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zerrin 23/11/2015 - 21:22

I LOVE the colors! Never thought of eating carrots with tahini or yogurt. The dip sounds so tempting! Never thought of combining tahini with yogurt, either. Will definitely try this!

Reply
Adina 26/11/2015 - 08:38

I hope you do try and like it, Zerrin. 🙂

Reply
Chris Scheuer 24/11/2015 - 02:03

Yum! I’ve made these and know they’re wonderful! My daughter called them “candy”. 🙂

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Adina 26/11/2015 - 08:37

They are great, aren’t they? Candy sounds good. 🙂

Reply
Anu-My Ginger Garlic Kitchen 24/11/2015 - 10:48

OH. MY. GOSH. These honey glazed carrots are making me drool. The dip sounds super intriguing! Serving carrots with tahini dip is the best idea ever. Fabulous share, Adina.

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Adina 26/11/2015 - 08:36

Thank you, Anu! The tahini dip was really something unusual and really good. I ate the rests with other raw veggies and bread.

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Kate 26/11/2015 - 15:17

Oh wow! Those look so great, I wish I’d seen this recipe before Thanksgiving, oh well, they can make an appearance on Christmas! 🙂

Reply
Adina 27/11/2015 - 19:08

Thank you, Kate. 🙂

Reply
mjskit 05/12/2015 - 04:06

What a unique carrot recipe! It looks delicious and all of those beautiful different colored carrots really make a nice presentation!

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