Ingredients
- 1½ pounds medium carrots
- 2 tablespoons olive oil, plus more for serving
- ½ teaspoon curry powder or berbere seasoning
- Salt and black pepper
- 1 orange or lemon
- 2 tablespoons shelled pistachios, preferably roasted and salted, chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced chives (optional)
- ⅓ cup plain Greek yogurt
- 3 tablespoons tahini
- 1 small garlic clove, finely grated
- 2 tablespoons water
Instructions
1
Heat the oven to 425°F. Peel the carrots. Holding the knife at a sharp angle, cut off a 2-inch piece, rotate the carrot, and continue cutting to make irregular pieces. Alternatively, cut the carrots diagonally into 2-inch spears.
2
On a large foil-lined rimmed sheet pan, toss the carrots with 2 tablespoons olive oil and the curry powder or berbere. Season generously with salt and pepper. Roast until browned in spots and tender, 20 to 25 minutes.
3
While the carrots roast, finely grate 1 teaspoon citrus zest onto a cutting board. Set the fruit aside. Add the pistachios, dill, and chives, if using, and chop everything together until finely minced and combined.
4
Cut the orange or lemon in half and squeeze 3 tablespoons juice into a mini food processor or blender. Add the yogurt, tahini, garlic, and 2 tablespoons water. Blend until fluffy and season with salt and pepper. Alternatively, whisk vigorously in a bowl. Spread the cream over a serving platter.
5
Squeeze some additional citrus juice over the roasted carrots and drizzle with olive oil. Toss directly on the sheet pan, then adjust the salt, pepper, and juice to taste.
6
Arrange the carrots over the whipped tahini cream and spoon any pan dressing over the top. Sprinkle with the pistachio-herb mixture, add salt if needed, and serve hot or at room temperature.
💡 Chef's Tips
- Cut for caramelization: Angled, irregular pieces create more edges that brown beautifully in the oven.
- Make it fluffy: A blender or mini food processor aerates the tahini cream better than hand whisking.
- Serve at any temperature: The carrots are equally good hot or at room temperature, making this a useful make-ahead dish.
- Make it a meal: Add chickpeas, quinoa, couscous, or toasted bread to turn the side dish into a vegetarian main course.
- Seasoning choice: Curry powder gives warm, familiar spice; berbere makes the carrots earthier and more assertive.
- Nutrition: Approximately 166 calories per serving.
Side Dish
Vegetarian
Make-Ahead