Roasted carrots with walnuts and tahini
When it comes to simple yet nourishing dishes, this recipe curated by Sam is a perfect blend of flavor and nutrition.
Using fresh, locally sourced ingredients from Baja, this dish highlights the beauty of seasonal produce while promoting mindful eating. You can find sweet, organic carrots at Agricole, Baja Farm Fresh, or in-season at Mercado Organico San Jose. For the rich, creamy tahini and crunchy walnuts, stop by California Ranch Market or The Los Cabos Organic Market at Pedregal.
Roasting the carrots brings out their natural sweetness, while the walnuts add a satisfying crunch, and the tahini dressing adds a touch of Middle Eastern flair with a Baja twist. This wholesome dish not only supports your well-being but also encourages a conscious and sustainable lifestyle—something we value deeply in the Baja California Sur community. Let’s get started!
Ingredients
1 lb of fresh carrots (locally grown and organic, if possible)
2 tbsp organic olive oil
1/4 cup walnuts, roughly chopped
2 tbsp tahini (find high-quality tahini at local health food stores)
1 tbsp fresh lemon juice (from Baja-grown lemons)
1 garlic clove, minced
1 tbsp honey or agave syrup (optional for a touch of sweetness)
Sea salt and freshly ground black pepper to taste
Fresh parsley or cilantro for garnish
Instructions:
Prepare the carrots: Preheat your oven to 400°F (200°C). Peel and trim the carrots, then cut them in half lengthwise.
Roast the carrots: Place the carrots on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Roast for 25-30 minutes, or until they are tender and caramelized, turning halfway through.
Toast the walnuts: While the carrots are roasting, lightly toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and golden. Set aside.
Make the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, honey (if using), and a pinch of salt. If the dressing is too thick, add a bit of water to reach your desired consistency.
Assemble the dish: Once the carrots are roasted, arrange them on a serving plate. Drizzle generously with the tahini dressing and sprinkle the toasted walnuts on top.
Garnish: Finish with a sprinkle of fresh parsley or cilantro for a burst of color and freshness.
