Sticky Spiced Carrot With Orange Whipped Tahini

Yield: 4 as a side

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Sticky Spiced Carrot with Orange Whipped Tahini

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This vibrant dish combines tender roasted carrots coated in warm spices with the rich creaminess of orange-infused whipped tahini. Topped with crunchy roasted pistachios and a drizzle of agave, it’s a perfect balance of smoky, sweet, and zesty flavours.

Ingredients

• 1kg carrots
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ¼ tsp whole black peppercorns
• 2 tsp sweet smoked paprika
• 1 tsp garlic powder (optional)
• 5 tbsp olive oil
• 2 tsp agave or maple syrup (plus more for dressing)
• 20g pistachios

Orange Whipped Tahini:

• 170g tahini
• 100ml orange juice
• 1 tsp agave
• 2 tsp apple cider vinegar
• 1 tsp wholegrain mustard (optional)

Instructions

1. Preheat the oven to 200°C (fan).
2. Peel the carrots and cut them into bite-sized diagonal pieces. Place them in a large mixing bowl.
3. Using a pestle and mortar, lightly crush the cumin seeds, coriander seeds, and black peppercorns. Add the smoked paprika, garlic powder (if using), olive oil, agave or maple syrup, and a generous pinch of salt. Mix well, then pour over the carrots. Toss to coat evenly.
4. Spread the carrots out on a lined baking tray and roast for 20–25 minutes, tossing once or twice during cooking. They should be slightly charred at the edges but still firm inside.
5. Roast the pistachios on a separate baking tray on the lower oven shelf for 3–5 minutes. Roughly chop and set aside.
6. While the carrots roast, prepare the orange whipped tahini. Whisk the tahini, orange juice, agave, apple cider vinegar, and wholegrain mustard (if using) in a bowl with a pinch of salt until smooth. Taste and adjust the acidity, sweetness, or salt as needed.
7. To serve, spread the whipped tahini onto a platter. Arrange the spiced carrots on top, drizzle with extra agave, and sprinkle over the chopped pistachios.