Roasted carrots with walnuts and tahini
This roasted carrot dish is a simple way to turn everyday vegetables into something deeply satisfying and gut-nourishing.
Roasting brings out the natural sweetness of the carrots, while garlic, rosemary, and Dijon add depth and support digestive function.
The tahini and walnut pairing provides healthy fats and fibre to help keep you fuller for longer and support a balanced microbiome, while the fresh orange adds a bright, zesty finish that stimulates digestion.
It’s a warming, nutrient-dense side that feels comforting yet works gently to support your gut.
I love this wintery way to dress up carrots. It might be more effort than steaming them for a side dish, but this makes them the star of the show.
Ingredients
2 Tbs Extra Virgin Olive Oil (divided)
4 tsp Dijon Mustard (divided)
1tsp Maple Syrup
1/4 Tsp Sea Salt
2 Garlic cloves (Large, Minced) (divided)
8 Carrots (small)
1 tsp Rosemary (fresh)
3 tbs Tahini
1 Navel Orange
1 Clove garlic
Sea Salt and Black Pepper (to taste)
60ml Water
1/2 Cup walnuts
Chopped Parsley
Method
Preheat the oven to 190ºC (375ºF). Line a baking sheet with parchment paper.
Mix the 1Tbs oil, 2 tsp mustard, maple syrup, salt, and garlic together in a large bowl. Add the carrots and and toss to coat.
While the carrots cook, create the dressing by blending tahini, remaining olive oil, orange juice, remaining mustard, garlic, sea salt, pepper and water together in a blender or food processor. Blend until a creamy consistency forms.
Spread the carrots onto the prepared baking sheet and cook for 25 minutes in the oven, tossing halfway through. The carrots should be browned and caramelized
Drizzle on the dressing and garnish with walnuts and parsely
