Roasting, roasting roasting. It's all I want to do to all of the foods as soon as it starts to get cold outside. Something about having the oven blasting is so comforting and nostalgic.
This year we've been doing fall right and leaf peeping from New England to the Mid-West and back. I made my first trip up to Stowe, VT with Jack and did some hiking in the early snow flurries. The view from the top of the trail was fantastic. I've never seen such dramatic foliage. Then on to Hanover, New Hampshire and next to Bloomington, IN. I love how the lighting is so different in Indiana. It's golden and the land feels expansive and wide, especially in comparison to hustle bustle North East. Much of Indiana also has the perk of the longest days being at the very end of the eastern time zone. What I would do another hour of light here in Boston... It's getting dark now at 5pm.
In the spirit of gorgeous fall colors, here is an easy and vibrant vegetable dish. The tahini dressing adds a tangy contrast to the natural sweetness of carrots, while fresh pomegranate and parsley lend unexpected bursts of flavor.
Roasted Carrots with Tahini Dressing Recipe
1 lb carrots, cleaned and peeled
1/4 cup tahini
1/4 cup water
Juice of 1/2 lemon
1 teaspoon finely diced or smashed garlic
2 tablespoons olive oil
1 handful pomegranate seeds
1 handful fresh parsley, loosely chopped
Salt and pepper to taste
Set the oven to 425° F. In a large pan, coat the carrots in olive oil. Roast for 20 minutes.
While the carrots are roasting, prepare the dressing. First, whisk together the tahini and water until it takes a smooth texture. Next add the garlic and fresh squeezed lemon juice. Add salt and pepper to taste. Once the carrots have finished roasting, let them cool then plate and drizzle with the dressing. Top it all off with a handful of chopped parsley and pomegranate seeds.
Pairing ideas: roast chicken, greek potatoes, cauliflower soup