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00:00Cumin Seed Roasted Carrots with Tahini Sauce
00:03These cumin seed roasted carrots transform simple vegetables into a show-stopping dish.
00:08Whole cumin and coriander seeds release warm, earthy aromas as the carrots caramelize to golden perfection.
00:15A creamy maple tahini sauce adds a nutty, slightly sweet contrast, while pistachios and dukkha provide crunch and spice complexity.
00:23In just 35 minutes with minimal skill, this colorful, restaurant-worthy side will impress everyone.
00:30For the roasted carrots, use one and a half pounds of scrubbed and trimmed carrots, thin ones work best.
00:35Tossed with one tablespoon olive oil, one tablespoon maple syrup, half teaspoon salt, half teaspoon black pepper,
00:42one teaspoon cumin seeds, or ground, and one teaspoon coriander seeds, or ground.
00:48For the tahini sauce, combine one quarter cup thick tahini paste, stirred first, with three to four tablespoons water, more as needed.
00:55One tablespoon maple syrup, one quarter teaspoon salt, to taste, and one quarter teaspoon black pepper, to taste.
01:03For garnish, use dukkha, an Egyptian nut and spice blend, roughly chopped pistachios, Aleppo chili flakes, and chopped fresh parsley.
01:12Preheat your oven to 425 degrees Fahrenheit, 220 degrees Celsius, and line a sheet pan with parchment paper.
01:19High heat is key for caramelized edges and tender centers.
01:24Cut carrots evenly, halving thicker ones lengthwise.
01:27Place them in a large mixing bowl.
01:29Toss the carrots with one tablespoon olive oil, maple syrup, salt, pepper, cumin, and coriander seeds.
01:35Coat them well so every carrot glistens with spices.
01:38Spread seasoned carrots on a parchment-lined sheet pan in a single layer to prevent steaming.
01:44Roast 20 to 30 minutes until fork tender and beautifully golden.
01:48While the carrots roast, prepare the sauce.
01:52Whisk one quarter cup tahini paste with three to four tablespoons water until smooth, adjusting for a pourable texture.
01:59Add one tablespoon maple syrup and one quarter teaspoon each of salt and pepper.
02:04Whisk thoroughly.
02:06Aim for a creamy, slightly sweet, balanced flavor.
02:09Spread the tahini sauce evenly on a serving platter.
02:12When the carrots are perfectly tender and caramelized, pile them artfully over the tahini sauce.
02:17Sprinkle generously with dukkah, pistachios, Aleppo chili flakes, and fresh parsley for added texture and flavor.
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