Tag: roasted carrots

Carrots with Tahini Sauce + Hazelnuts

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler

It was a mashup. A mashup of colors: neon orange, sunset purple, creamy yellow. A mashup of recipes: lots of research, a few ideas, a smattering of ingredients already in the fridge. And a mashup of an event: bachelorette party meets Disney princess themed meets actual edible meal. My best friend’s bachelorette weekend was a whirlwind of events and cocktails (coming soon to the blog, don’t worry), celebrating this wonderful woman and her marriage to another one of my best friends. I’ll get all sappy about them in the next post though. I was tasked with throwing a Disney princess themed dinner party at my house – we dressed as Disney princesses, there was a photobooth, lots of Cinderella-blue (her favorite princess), pumpkins, and more. Above you can see the table and some of the princesses with Cinderella herself at the head of the table, plus the wonderful Moana using her oar to keep all the bees off our fish.

In my effort to create a feast that was edible and kind of went together, I fudged a little bit – Arial probably wouldn’t normally eat salmon, she’d be friends with the salmon. So this was my riff on Rapunzel’s carrots and hazelnuts (in the movie she eats parsnip and hazelnut soup) topped with Jasmine’s tahini sauce. It was my favorite dish at the dinner, and I was happy to find some of the tahini sauce leftover in my fridge a few days later. So I recreated it here – there may be less Disney flare, but there is just as much flavor.

Carrots with Tahini Sauce + Hazelnuts

Serves 4

Ingredients

Carrots

1 1/2 lbs carrots, scrubbed and peeled
olive oil
salt
1/3 cup hazelnuts, toasted and roughly chopped
optional: 1 Tbsp za’atar

Tahini Sauce

1/4 cup tahini
1-2 cloves garlic, quartered
3 Tbsp fresh lemon juice
1/3 cup mint
6 Tbsp water
salt

Instructions

Carrots

Preheat oven to 425°F, convection if you can. Line a baking sheet with parchment paper. Toss the carrots with about 1 Tbsp olive oil and a couple good pinches of salt. Spread on the parchment paper. Roast for 30 minutes or until dark in spots and on edges, tossing and rotating the pan halfway through.

Tahini Sauce

Combine tahini, garlic, lemon juice, mint, and water in a blender. Blend to combine until smooth. Season to taste with salt and maybe more lemon or garlic.

When the carrots come out of the oven, move them to a serving dish. Drizzle the tahini sauce over them, top with toasted hazelnuts, and sprinkle za’atar over if using. Enjoy.

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