Honey-roasted carrots with tahini drizzle
Adding honey before roasting results in caramelised, sweet and sticky carrots but to take them to new heights of deliciousness, drizzle them with tahini. The savoury, nutty taste balances the sweetness of the carrots beautifully.
How long will it take?
1 hour
What’s the serving size?
Serves 4 – 6
What do I need?
- 3 tbsp honey
- 2 tbsp olive oil
- 2 bunches spring carrots, peeled
- Salt
- Freshly ground black pepper
For the Tahini Drizzle
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 3 tbsp tahini
- Pinch of salt
- Pinch of ground cumin
- 8 tbsp iced water
How do I make it?
- Preheat oven to 220C.
- Make Tahini Drizzle by combining garlic and lemon juice in a bowl. Leave for 10 minutes to let the garlic infuse the lemon juice.
- Pour mixture through a fine sieve and discard the garlic. Add tahini, salt and cumin to the lemon juice and whisk well. Add iced water, 1 tablespoon at a time, whisking well after each addition.
- Combine honey, olive oil, salt and pepper in a large bowl. Add carrots and toss to coat. Place carrots in a roasting tin and cook for 30 minutes before removing from oven. Turn carrots and return to oven for a further 20 minutes or until they are cooked through and well glazed.
