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Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largebunch carrots with tops (about 1 pound), peeled1(15.5 ounce) canno-salt-added chickpeas, rinsed¼cupsesame oil, divided¼cupcider vinegar, divided½teaspoonsalt¼teaspoonground pepper¼cuptahini2teaspoonspure maple syrup2tablespoonswater
Cook Mode(Keep screen awake)
Ingredients
1largebunch carrots with tops (about 1 pound), peeled
1(15.5 ounce) canno-salt-added chickpeas, rinsed
¼cupsesame oil, divided
¼cupcider vinegar, divided
½teaspoonsalt
¼teaspoonground pepper
¼cuptahini
2teaspoonspure maple syrup
2tablespoonswater
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with foil.Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot. Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use). Cut the carrots in half lengthwise; transfer to the prepared baking sheet. Add chickpeas to the baking sheet.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterCombine 2 tablespoons sesame oil, 1 tablespoon vinegar, salt and pepper in a small bowl; whisk well to mix. Drizzle over the carrot mixture; toss to coat. Spread the carrot mixture in a single layer.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterRoast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.Meanwhile, whisk tahini, maple syrup and the remaining 3 tablespoons vinegar and 2 tablespoons oil in a medium bowl. Add water; whisk until well combined.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterTransfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce. Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterTo make aheadCover and refrigerate tahini sauce (Step 5) for up to 4 days; loosen with water as needed.Originally appeared: EatingWell.com, August 2023
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot. Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use). Cut the carrots in half lengthwise; transfer to the prepared baking sheet. Add chickpeas to the baking sheet.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterCombine 2 tablespoons sesame oil, 1 tablespoon vinegar, salt and pepper in a small bowl; whisk well to mix. Drizzle over the carrot mixture; toss to coat. Spread the carrot mixture in a single layer.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterRoast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.Meanwhile, whisk tahini, maple syrup and the remaining 3 tablespoons vinegar and 2 tablespoons oil in a medium bowl. Add water; whisk until well combined.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterTransfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce. Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterTo make aheadCover and refrigerate tahini sauce (Step 5) for up to 4 days; loosen with water as needed.
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot. Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use). Cut the carrots in half lengthwise; transfer to the prepared baking sheet. Add chickpeas to the baking sheet.
Combine 2 tablespoons sesame oil, 1 tablespoon vinegar, salt and pepper in a small bowl; whisk well to mix. Drizzle over the carrot mixture; toss to coat. Spread the carrot mixture in a single layer.
Roast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.
Meanwhile, whisk tahini, maple syrup and the remaining 3 tablespoons vinegar and 2 tablespoons oil in a medium bowl. Add water; whisk until well combined.
Transfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce. Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.
To make ahead
Cover and refrigerate tahini sauce (Step 5) for up to 4 days; loosen with water as needed.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)362Calories23gFat32gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
