Stick Roasted Carrots with Citrus and Tahini
Carrots roasted with red onion that has taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted pickled onion!
1 small red onion, peeled and cut into wedges
2 Tbsp. lemon juice, plus extra to taste
Salt and pepper
1 bunch carrots, leafy tops removed, scrubbed, quartered lengthwise
1 small, unpeeled blood orange, thinly sliced
1 tsp. chili flakes
2 Tbsp. maple syrup or honey
¼ cup olive oil, plus more for drizzling
¼ cup tahini
3 Tbsp. water
Preheat the oven to 425 degrees. Toss the onion and lemon juice in a small bowl. Season with salt and pepper and leave for eight to 10 minutes to lightly pickle. Drain the onion, discarding the liquid. On a baking tray, toss the onion with the carrot, orange, chilli flakes, maple syrup and olive oil. Roast, tossing occasionally until the carrot and citrus slices are totally tender and caramelized at the ends, 25-30 minutes.
Combine the tahini and water in a small bowl; season with salt and pepper. Spoon some of the tahini sauce on the bottom of a large serving platter or plate and top with the carrots, onion and citrus. Drizzle with extra olive oil and serve the remaining tahini sauce alongside.
DO AHEAD: Carrots and citrus can be roasted a few hours ahead, kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made one week ahead and refrigerated in a sealed container.
1 small red onion, peeled and cut into wedges
2 Tbsp. lemon juice, plus extra to taste
Salt and pepper
1 bunch carrots, leafy tops removed, scrubbed, quartered lengthwise
1 small, unpeeled blood orange, thinly sliced
1 tsp. chili flakes
2 Tbsp. maple syrup or honey
¼ cup olive oil, plus more for drizzling
¼ cup tahini
3 Tbsp. water
Preheat the oven to 425 degrees. Toss the onion and lemon juice in a small bowl. Season with salt and pepper and leave for eight to 10 minutes to lightly pickle. Drain the onion, discarding the liquid. On a baking tray, toss the onion with the carrot, orange, chilli flakes, maple syrup and olive oil. Roast, tossing occasionally until the carrot and citrus slices are totally tender and caramelized at the ends, 25-30 minutes.
Combine the tahini and water in a small bowl; season with salt and pepper. Spoon some of the tahini sauce on the bottom of a large serving platter or plate and top with the carrots, onion and citrus. Drizzle with extra olive oil and serve the remaining tahini sauce alongside.
DO AHEAD: Carrots and citrus can be roasted a few hours ahead, kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made one week ahead and refrigerated in a sealed container.