roasted carrots with creamy tahini dressing and fresh parsley

This side dish is a visually stunning combination of textures and colors. The recipe calls for baharat spice blend, which is warm and aromatic and often used in Middle Eastern cooking. You can find this blend in specialty spice stores, or you can make your own by mixing equal parts ground cinnamon, paprika, cumin, nutmeg, and coriander. The pomegranate seeds are a sweet foil to the spiced carrots. 

  • Multi-colored carrots (approximately 2 pounds total, sliced lengthwise into thin spears)

  • Olive oil (4 tablespoons total)

  • Salt (2 teaspoons total)

  • Baharat spice blend (2 teaspoons)

  • Tahini (2 tablespoons)

  • Plain greek yogurt (2 tablespoons)

  • Fresh garlic clove (1 teaspoon, finely chopped)

  • Lemon juice (1 teaspoon)

  • Fresh parsley (1/3 cup, roughly chopped)

  • Pomegranate seeds (1/2 cup)

  1. Preheat the oven to 400 degrees.

  2. On a large baking sheet lined with foil, spread the chopped carrots in a single layer. 

  3. Drizzle the carrots with 2 tablespoons of olive oil, 1 teaspoon of salt, and the baharat spice blend.

  4. Roast the carrots in the oven for 20 minutes, or until just cooked through but not soggy. Remove from oven to cool.

  5. In a small bowl, whisk the tahini, yogurt, chopped garlic, lemon juice, 1 teaspoon of salt, and 2 tablespoons of olive oil. Whisk until the ingredients have emulsified into a dressing; taste and adjust seasoning as necessary.

  6. When ready to serve, transfer carrots to a shallow serving dish and drizzle the tahini dressing over the top. Garnish with fresh parsley and pomegranate seeds.