Roasted Carrots with Grains and Tahini
Ingredients
For the grains:
- 1 cup farro OR brown rice. Depends on your personal preference or what you have on hand
- 1 teaspoon olive oil
- ½ teaspoon salt
- For the roasted carrots:
- 1 pound slender heirloom carrots scrubbed clean but don’t peel
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper
For the spiced pepitas:
- 3 tablespoons pepitas
- 1 teaspoon olive oil
- ⅛ teaspoon cayenne
- Pinch of salt
For the tahini sauce:
- ¼ cup tahini
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 4 tablespoons water
- Salt and pepper to taste
Instructions
To cook the grains:
- Follow package instructions and season to taste with oil, salt and pepper.
To roast the carrots:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and add the carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with the cumin, salt and pepper. Roast for 25–30 minutes, or until the carrots are easily pierced with a fork.
To toast the pepitas:
- Toss the pepitas with olive oil, cayenne, salt and pepper. In a small skillet over medium heat, add the pepitas. Cook until golden brown, tossing constantly. Remove from heat and allow to cool.
To make the tahini sauce:
- Combine the tahini, parsley, water, lemon juice, salt and pepper in a blender or food processor.
To assemble:
- Place the carrots on a serving platter and layer the grains over the top. Drizzle the tahini sauce over the carrots and sprinkle with the pepitas.
