Maple Roasted Carrots with Yogurt Tahini and Zhug
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Ingredients
- 2 bunches of carrots, peeled
- 5 shallots, sliced in half and peeled
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ground cumin
- 2 tablespoons of maple syrup
- 1/4 cup evoo
- season with kosher salt and cracked black pepper
- 1/2 cup full fat greek yogurt
- 1 cup tahini paste
- 1 garlic clove, grated
- 1 cup ice water, plus more if you need
- 1 lemon, juiced
- Kosher salt to taste
- green zhug or harissa
- toasted sesame seeds
- fresh cilantro
Garlicky Yogurt Tahini
To assemble
Directions
Preheat the oven to 450 degrees f.
- Peel the carrots and slice the shallots in half. Place on a sheet tray and pour over the maple syrup, 1/4 cup evoo, paprika, cumin and cayenne and season generously with kosher salt and cracked black pepper.
- Place in the oven for 25-35 minutes until golden and lightly charred.
- Make the yogurt tahini. Place the tahini, yogurt, lemon juice, garlic and kosher salt in a bowl and mix. Add in the ice water and mix together. If it needs to be thicker add more tahini, if it needs to be thinner add more water. Check for seasoning.
- Assemble- place the tahini yogurt on a plate and top with the charred carrots and shallots. Pour over the zhug, toasted sesame seeds, cilantro and sea salt and enjoy!