The holidays are fast approaching and I don’t know about you but I am not at all prepared for it.
The good news is, with just some simple strategies, we can burst into the holiday season with a game plan. If you follow a few easy tips, I can assure you the food part can all go smoothly.
Introducing – roasted carrots with tahini sauce.
Whether you are cooking your holiday meal for the first time or you just want to switch things up, I have plenty of recipes coming up the next few weeks to help you out.
One of the biggest holiday struggles I hear is the timing of everything. When you make a turkey or a beef roast that takes hours of oven time, it can be very overwhelming to figure out how to get everything else ready and serve it hot for your family. Especially when it feels like everything needs to come out of the oven at the same time!
These roasted carrots with tahini sauce are packed with flavor. But also simple enough to whip up for any holiday. Bonus: you could also totally roast these a day or two ahead of time. The tahini sauce can also be made a day or two in advance.
If you aren’t familiar with tahini, welcome! Tahini is a magical condiment in our house. It’s a sesame seed paste that when blended adds a beautiful nutty flavor and creamy texture. This sauce is so delicious but also very simple, which means you can add your favorite fresh herbs or a drizzle of maple syrup to make it your own!
As we inch closer to Thanksgiving, I am going to be adding more easy recipes to include with your holiday meal.
Don’t forget to follow me on IG @ruffled.apron to get all my Turkey Tips to make sure you don’t forget anything on your holiday!
Roasted Carrots with Tahini Sauce
For the roasted carrots
- 2 pounds carrots
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the tahini sauce
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/8 teaspoon salt
- 1/2 cup water, divided
Preheat oven to 425*
While oven is preheating, peel your carrots. If carrots are more than 1/2 inch thick, slice in half lengthwise.
In a blender or food processor add tahini, garlic, lemon juice, salt and 1/4 cup water, blend until smooth. Continue adding water 1 tablespoon at a time until a smooth and sauce-like consistency is achieved. Sauce should be thin enough to drizzle with a spoon but not runny. Set aside.
Toss carrots with olive oil, salt and pepper then spread on parchment lined baking sheet. Roast for 15-20 minutes or until carrots are fork tender.
Line carrots onto serving platter and drizzle tahini sauce over the top; serve any remaining sauce on the side.
carrots can be roasted 1-2 days ahead and served either reheated or at room temperature. tahini sauce can also be made 1-2 days in advance and stored in the refrigerator.