Roasted Carrots with Tahini Sauce

Most any vegetable benefits from some time in a hot oven, and when it comes to carrots there’s no need for any prep beyond washing and trimming their greens. Tossed in a little oil and sprinkled with salt and pepper (or any number of herbs and spices), whole carrots turn tender and golden in about 20 minutes.

Roasted Carrots

1 bunch medium carrots,

preferably with their stems Canola or olive oil, for cooking 2 tsp chili powder ½ tsp cumin Salt and freshly ground black pepper

Tahini Sauce

3 to 4 tbsp tahini Juice of 1 lemon (about 3 tbsp) 2 tbsp olive oil 2 tbsp plain yogurt or water 1 to 2 garlic cloves, crushed Salt and pepper Chopped fresh flat-leaf parsley and/or toasted walnuts, for garnish (optional)

1. Preheat oven to 425˚ F. Trim greens off carrots, leaving about half an inch of the stems on top (for aesthetic reasons, really). Place carrots on a baking sheet, drizzle with oil and roll around with your hands to coat. Sprinkle with chili powder (you can eyeball this—no need to measure), cumin, salt and pepper. Roast for about 20 minutes or until carrots are tender and turning golden. 2. To make the tahini sauce, stir together tahini, lemon juice, olive oil, yogurt, garlic, salt and pepper, or blend everything in a blender, adding a little extra water if the mixture seems too thick. ( The sauce can be made up to three days ahead and stored in the fridge.) Serve drizzled over roasted carrots, topped with some chopped parsley and/or walnuts. Serves 2 to 4.