Sunday, May 25, 2014

"One of the advantages of being disorganized is that one is always having surprising discoveries."
- A.A. Milne

So you're wondering why I'm posting a recipe for roasted carrots on the first hot day of the year.

It's a legitimate question. An organized blogger would have made these back in February, and posted the recipe while there were still icicles hanging off the roof. And I really don't have an excuse, given how long winter lasted this year.

In truth, I meant to make this recipe all winter. But there were always more glamorous recipes calling for my attention. At the end of the day, roasted carrots sounded pretty ordinary.

And once I finally made them, and realized how much I loved them, I was too excited to think about taking pictures until after they'd been eaten.

Which is why I found myself, in the second-last week of May, turning my oven to 425 degrees to roast another batch of these carrots. They were as wonderful the second time as they were the first - both sweet and savoury, with a perfect al dente firmness. Whether or not you're disorganized, let these carrots be your surprising discovery of the day!

Honey Roasted Carrots with Lemon Tahini Yogurt Sauce
(adapted from  Yotam Ottolenghi’s recipe in the Guardian, via The Cafe Sucre Farine)

Ingredients for carrots:

2 1/2 to 3 pounds carrots (this looks like a lot, but don’t cut back – you’ll eat them all)
2 Tbsp honey
1 Tbsp olive oil
1 Tbsp coriander seeds
1 tsp cumin seeds or dried cumin
2 tsp thyme leaves, roughly chopped and stems removed
1/2 tsp kosher salt or sea salt
feshly ground pepper

Ingredients for the yogurt sauce:

1 1/2 Tbsp tahini paste
1/2 cup Greek yogurt
2 Tbsp fresh lemon juice
1 garlic clove, minced
1/8 tsp sea salt


Heat the oven to 425 degrees. Lightly oil two large sheet pans.

Peel the carrots, then halve them lengthwise. Cut into quarters if carrots are thick.

Place carrots, honey, olive oil, coriander, cumin, thyme, salt, and black pepper in a large bowl or freezer bag. Mix until the carrots are well coated, then spread out over the prepared pans.

Roast for about 40 minutes, flipping carrots several times, until tender, golden and glazed.

Meanwhile, make the sauce. In a medium bowl, whisk together the tahini, yogurt, lemon juice, garlic and a pinch of salt.

Once the carrots are done, place on individual plates while still warm or at room temperature. Top with a spoonful of sauce and serve.


Vicki Bensinger said...

It doesn't matter what time of year it is, I love these carrots. They're satisfying everytime.

Valerie Gamine said...

Ah, anytime is perfect for roasted veggies, They look ravishing!

Anonymous said...

I love roasted carrots as they are so sweet and delicous. Just turn up the aircon if you want to make these in the Spring and summer. Heck I just made roasted garlic and tomatoes the other day for a pasta dish... I guess I use the oven all year around. Sometimes it is just frankly too hot on the balcony to cook on the grill with summer record heats sometimes near 35-40 degrees C, so baking in the aircon is a much better idea.

Caroline Taylor said...

These do sound good, it's always worth having new recipes for carrots.

Natalie Aguirre said...

Love carrots. I'll have to try this.

Angie's Recipes said...

For me, roasted carrots are a four-season treat..these look very delicious, Beth.

Anonymous said...

there is no reason to limit these roasted,glaze carrots for the winters...we would love savoring them any time of the year,thanks :-)

Unknown said...

I think this recipe is fabulous, Beth! Now or in February. Men... they look good...

ela h.
Gray Apron

Anonymous said...

Well I'm glad you didn't wait until this coming winter to post your recipe. I use my grill for roasting in the summer…it is a good as an oven.

Liz That Skinny Chick Can Bake said...

I'm willing to try these in the summer!!! I love roasted veggies :)

Anonymous said...

These sound fantastic! I had roasted broccoli for dinner - warm weather doesn't stop me from eating roasted vegetables.

Andrea_TheKitchenLioness said...

Beth, Yotam Ottolenghi´s recipes are just absolutely wonderful and always surprising in the most delicious kinds of ways. Your roasted carrots look wonderful! I would make/eat them any time of year!

Katerina said...

Roasting veggies brings up their flavors in a very intense mode! They look absolutely delicious!

Inger @ Art of Natural Living said...

I chuckled at your first comment! I keep making out of season recipes (in my case to use up last season's harvest) and feeling a little funny too. Then I debate whether to blog about it now or wait until fall. But I think I have enough carrots left to roast a batch!

Cathleen said...

I have only ever roasted asparagus. These roasted carrots look divine!

Pamela @ Brooklyn Farm Girl said...

These carrots look amazing. I need to put them on the MUST MAKE (!!!) list for our harvest... can't wait to enjoy them!

Joanne said...

The deep sweet carrots with that deliciously tangy sauce...I love it!!

Anonymous said...

I'm going to make this. Thanks for the recipe.

Kitchen Riffs said...

I love all roasted veggies, and carrots are among the best! I roast them in the summer, too, even though it's hot -- their flavor works so well with so many summer dishes (BBQ in particular). Good stuff -- thanks.

Debra Eliotseats said...

Well, you know, the best laid plans.....I for one, am glad you posted this. Love the flavor combo.

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