Roasted Carrots with Tahini and Dukkah
Roasted Carrots with Tahini and Dukkah, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
side · Serves 4
Roasted Carrots with Tahini and Dukkah
Bring roasted carrots with tahini and dukkah to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 4
700 g carrots
2 tbsp olive oil
3 tbsp tahini
1 lemon
2 tbsp dukkah
1/4 tsp salt
3 tbsp water
Instructions
Heat oven to 210°C, 190°C fan. Cut carrots lengthways into even pieces and toss with oil and salt.
Roast for 30–35 minutes, turning once, until tender and caramelised.
Whisk tahini with 2 tbsp lemon juice and measured water until smooth, adding another spoonful of water if needed.
Arrange hot carrots on a platter, drizzle with sauce and scatter dukkah. Check dukkah ingredients for nuts and sesame.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.