Roasted carrots and crispy chickpeas pack on the fiber in this vegan main dish.
The tahini sauce strikes the perfect balance of nuttiness and sweetness.
Tahini, made from ground sesame seeds, is a great pantry staple to have on hand.
Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Use it to make dressings, simple sauces or any of these otherhealthy tahini recipes.
Line a large rimmed baking sheet with foil.
Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use).
Cut the carrots in half lengthwise; transfer to the prepared baking sheet.
Add chickpeas to the baking sheet.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Drizzle over the carrot mixture; toss to coat.
Spread the carrot mixture in a single layer.
Roast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Add water; whisk until well combined.
Transfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce.
Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
