Bored with the same old carrot dishes? Try this Middle Eastern-inspired twist to spice things up! Tossing carrots in Garam Masala, a popular South Asian spice blend, adds an aromatic warmth for a more complex flavor profile. Roasting carrots also has a surprising health benefit; the process increases the body’s ability to absorb vision-friendly nutrients like beta-carotene.
A simple drizzle of tahini really brings this dish to life.Our tahini recipe uses cashews and sesame seeds for an extra boost of protein, healthy fats, and fiber. Once coated in tahini, this spiced carrot dish transforms into a super nutritious, plant-forward dish.
Ingredients:
For the Carrots:
- 2 pound (908 g) carrots, peeled
- 1 Tablespoon olive oil, optional
- 2 teaspoons Garam Masala
For the Tahini Sauce:
- 1 cup (240 ml) water
- ½ lemon, peeled
- 2 Tablespoons (30 ml) champagne vinegar
- 1 garlic clove
- ¼ cup (30 g) cashews, roasted
- ½ cup (60 g) sesame seeds, toasted
- 2 teaspoons Garam Masala
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
Step 1: Roast the Carrots
Preheat oven to 450°F (230°C). Toss peeled carrots with Garam Masala and oil. Spread onto a sheet tray and place in preheated oven and bake for 30 minutes or until carrots are browned and tender.
Step 2: Blend the Tahini
Place remaining ingredients into the Vitamix container in the order listed and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Step 3: Drizzle the Tahini
Serve roasted carrots drizzled with tahini sauce. Garnish with fresh herbs and toasted sesame seeds, if desired.