Carrots are one of my favorite vegetables, slightly sweet and earthy, they can be used in so many things from soup to salads to cake. One of the simplest ways to serve them is roasted, which is how I usually cook them. To spice things up a bit I tossed them with gochujang, an asian condiment made from red chiles. If you haven't tried it this is a good recipe to start with, the tahini lime sauce counteracts some of the heat from the gochujang. I like this brand.
Ingredients -
8 medium carrots - scrubbed and cut in half lengthwise
1 T olive oil
1-2 T gochujang depending on how spicy you like it
1/4 cup tahini - I love the brand Soom
2 T lime juice
1 clove garlic - crushed
1 tsp honey
1/4 tsp salt
1-2 T water
2 tsp black sesame seeds
2 T chopped cilantro
Flake salt
For the carrots -
Preheat the oven to 400 degrees. Place the carrots on a baking sheet large enough to hold them in a single layer. Whisk together the olive oil and gochujang to combine. Pour the oil and gochujang mixture over the carrots and toss to evenly coat all of them, arrange them in a single layer cut side down. Roast the carrots in the oven until they are dark brown on the cut sides and softened.
For the tahini sauce -
Whisk together the tahini, lime juice, honey, garlic, and salt. The mixture will be very thick, add room temperature water one tablespoon at a time until it reaches a pourable consistency, like that of a salad dressing.
To serve the carrots, place them on a serving platter and drizzle the tahini sauce over the top. Sprinkle on the sesame seeds and cilantro and finish with flake salt.
Serves 4 as a side dish
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