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.
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.
Brooks Reitz of Leon’s Oyster Shop and Little Jack’s Tavern serves a savory supper of bison steaks, roasted carrots, and charred peppers
