Best Honey Sriracha Roasted Carrots With Tahini Dressing Recipes

Honey Sriracha Roasted Carrots With Tahini Dressing image

Provided by karenbarnaby

Categories Vegetable

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs skinny carrots, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon sriracha hot sauce
1 tablespoon honey
1/2 teaspoon salt
1/4 cup tahini
2 -3 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
1 green onion, thinly sliced
1 teaspoon roasted sesame seeds

Steps:

Slice any carrot that is larger than the circumference of your thumb lengthwise into halves or quarters. Line 2 rimmed baking sheets with parchment paper. Combine the oil, sriracha, honey and salt. Pour over the carrots and toss to coat completely. Arrange the carrots cut side down on baking sheets. Roast 40-50 minutes or until the carrots are browned on the cut side and slightly shrivelled looking. Switching the baking sheets from top to bottom rack while cooking to brown the carrots evenly. Let cool and arrange on a serving plate.
While the carrots are roasting, make the dressing. Slowly stir the water and lemon juice into the tahini, the consistency should be like ranch dressing; it will thicken with standing. You may need more or less water depending on the brand of tahini. Stir in the garlic and salt.
Drizzle on the carrots and sprinkle with the green onions and sesame seeds. Can be made a day in advance and refrigerated, covered. Apply the dressing and garnish just before serving.

Nutrition Facts : Calories 156.4, Fat 7.8, SaturatedFat 1.1, Sodium 465.5, Carbohydrate 20.8, Fiber 5.4, Sugar 10.2, Protein 3.4

Sriracha Tahini Sauce image

Provided by Food Network

Categories condiment

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7

4 cups tahini
2 1/2 cups sriracha (see Cook's Note)
2 cups lemon juice
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Steps:

Mix together the tahini, sriracha, lemon juice, garlic powder, salt, black pepper, cayenne and 2 cups water in a large bowl until a smooth consistency is achieved. Serve with your favorite Middle Eastern dishes or with any of your favorite meals!

Tahini-Glazed Carrots image

Provided by Melissa Clark

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.