The City Magazine Since 1975

Roasted Carrot Salad

October 2017
RELATED FEATURE: 
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 

2 bunches (16-18) thin carrots, tops removed
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Tahini sauce (recipe follows)
2 ripe medium avocados, roughly chopped
Rustic pesto (recipe follows)

For the tahini sauce:

1/2 cup tahini
6 Tbs. water
2 tsp. cumin
Squeeze of lemon juice
1/2 clove garlic, grated
Kosher salt and freshly ground black pepper

Pulse all ingredients in a food processor until creamy. If the sauce is too thick, add water.

For the rustic pesto sauce:

1/4 cup loosely packed flat-leaf parsley
1/4 cup chopped or crumbled Parmesan
2 Tbs. pistachios
2 Tbs. extra-virgin olive oil
4 tsp. za’atar

Rapidly pulse all ingredients in a food processor until very chunky. You should be able to see each element of the sauce.

DIRECTIONS: 

Preheat the oven to 425°F. Toss the carrots with oil and spread them onto a rimmed baking sheet. Sprinkle with salt and pepper. Roast them in the oven until tender, about 25 minutes, and then quickly broil them to char.

To serve, spread a plate with tahini sauce, then top with the carrots, pesto, and avocado.