Rosemary-roasted carrots with lemons, honey tahini, and fresh dill
<600 Calories, Soy-Free, Gluten-Free Friendly, Dairy-Free, Vegetarian, Paleo
4 Servings, 210 Calories/Serving
When it comes to carrots, simplicity is key. Just roast them with fresh rosemary and lemon, and then drizzle on sweet honey tahini for the end-all-be-all of holiday sides.
Ingredients: 2 tablespoons honey, 2 organic lemons, 5 or 6 organic carrots (about 18 ounces total), 4 sprigs organic fresh rosemary, 4 or 5 sprigs organic fresh dill, 2 tablespoons tahini, Sunbasket sesame seed blend (white sesame seeds - black sesame seeds)
Instructions
1
Prep and start roasting the lemons
Heat the oven to 425°F.
- Set aside half the honey for the tahini.
- Cut the lemons in half crosswise and remove any visible seeds. Transfer the lemon halves to a medium bowl and toss with half the honey, using your hands to evenly coat the lemons.
- Brush one end of a sheet pan with 1 to 2 teaspoons oil.
On the oiled end of the sheet plan, place the lemon halves, cut sides down, and roast for about 5 minutes. Do not clean the bowl. While the lemons are roasting, prepare the carrots.
2
Prep and roast the carrots
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Strip the rosemary leaves from the stems and coarsely chop enough to measure 2 tablespoons. Save any remaining rosemary for another use.
Remove the pan from the oven. Leaving the lemon halves undisturbed, on the other end of the sheet pan, drizzle the carrots with 1 to 2 tablespoons oil, season generously with salt and pepper and the rosemary, and toss to coat. Spread in an even layer and roast, stirring the carrots once and turning the lemons cut sides up halfway through, until the carrots are caramelized and just tender and the lemons have softened, 18 to 20 minutes. Remove from the oven and season the carrots to taste with salt and pepper. Meanwhile, prepare the dill and honey tahini.
3
Chop the dill; make the honey tahini
- Coarsely chop the dill for garnish.
In the same bowl used for the lemons, stir or whisk together the tahini, remaining honey, and 1 to 2 tablespoons water until smooth. Season to taste with salt and pepper.
4
Serve
Transfer the carrots to a serving platter and drizzle with the honey tahini. Sprinkle with the sesame seed blend and dill and serve the lemon halves on the side. Invite everyone to serve themselves.
Make It Ahead
This dish is great hot or cold. Our chefs even recommend serving it as a cold side salad. You can prepare everything up to 1 day ahead (minus the dill prep). Cover and refrigerate overnight. Just before serving, chop the dill and sprinkle over the carrots.
Kids Can!
- Divide the honey in half.
- Scrub the carrots.
- Strip the rosemary leaves.
- Make the honey tahini.
- Garnish with the sesame seed blend and dill.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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