‘Tis the season for all things orange: pumpkin, sweet potato, carrots and… well… oranges! I’ve been mucking around with different incarnations of this roast carrot recipe for a few weeks now and this is by far my favourite combination. The fat soluble vitamins in carrots are easily digested due to the oil they’re roasted in and the sauce they are served with so you’re getting the most out of these little guys. try to buy organic carrots when possible so that you can eat the skins without worrying about the nasties that could be on them. I got lucky and found some locally grown, organic baby carrots at my local grocer. With a simple side like this the quality of your ingredients is so important.
I used hulled tahini and a sugar free greek style very thick yoghurt in the sauce, but feel free to use what you have one hand!
400g heirloom or organic carrots, the smaller the better (less cutting) – I used a mix of orange and purple
1/4 tsp cinnamon
1 tsp sesame seeds
1/2 tsp chilli flakes
1 tsp dry thyme
1 Tbs oil
1 Tbs orange juice
1/4 cup yoghurt
1 Tbs tahini
2 Tbs pistachios
2 Tbs parsley leaves
Cut carrots into approx 12 cm long 2 cm wide sticks. Toss in the spices, dry thyme, sesame seeds, oil and orange juice and bake in a 180 degree celsius oven for approx 40 minutes.
Meanwhile lightly toast pistachios in a dry pan. Mix together tahini and yoghurt, read the sauce on the bottom of a dish. Top with roasted carrots and scatter with parsley and pistachios.