Description
This stunning appetizer features maple-roasted carrots with warming spices, nestled on a bed of creamy whipped tahini yogurt and topped with vibrant parsley chimichurri and toasted pine nuts. It’s the perfect balance of sweet, spicy, and fresh flavors that looks restaurant-fancy but is surprisingly easy to make at home.
Ingredients
Maple Roasted Carrots:
- 16 baby/Dutch carrots, washed, tops and bottoms trimmed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1/8 teaspoon (small pinch) cinnamon
- 1/8 teaspoon (small pinch) cayenne pepper
- ½ teaspoon salt
Chimichurri:
- ½ cup / 17g flat-leaf parsley, finely chopped (measured when chopped)
- 1 garlic clove, finely minced
- ¼ teaspoon dried oregano
- ¼ teaspoon chili flakes (or sub fresh chili)
- ¼ cup / 60ml olive oil
- 1½ tablespoons lemon juice
- ½ teaspoon salt
Whipped Tahini Yogurt:
- ¼ cup / 58g hulled tahini
- 1 cup / 230g dairy-free yogurt (such as Coyo natural coconut yogurt)
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- ½ teaspoon salt
For serving:
- 2 tablespoons pine nuts
- Warm bread for scooping (optional)
Instructions
- Prepare the carrots: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large bowl, toss the cleaned carrots with olive oil (2 tablespoons), maple syrup (1 tablespoon), cumin (½ teaspoon), coriander (¼ teaspoon), cinnamon (1/8 teaspoon), cayenne pepper (1/8 teaspoon), and salt (½ teaspoon) until evenly coated.
- Roast the carrots: Spread carrots in a single layer on a baking sheet. Don’t overcrowd the baking sheet – use two sheets if needed. Roast for 25-30 minutes, depending on size, until fork-tender (should retain slight firmness) and slightly caramelized on the edges with crispy spots. Add the pine nuts to the baking tray 5 minutes before the carrots are done to toast them.
- Make the chimichurri: While carrots roast, combine finely chopped parsley (½ cup), finely minced garlic (1 clove), oregano (¼ teaspoon), chili flakes (¼ teaspoon), olive oil (¼ cup), lemon juice (1½ tablespoons), and salt (½ teaspoon) in a bowl. Mix well and set aside to allow the flavors to meld.
- Prepare the whipped tahini yogurt: In a bowl, whisk together tahini (¼ cup), dairy-free yogurt (1 cup), lemon juice (2 teaspoons), maple syrup (1 tablespoon), and salt (½ teaspoon) until smooth and creamy. If the mixture is too thick, add a splash of cold water.
- Assemble: Spread the whipped tahini yogurt on a large platter. Arrange the roasted carrots on top, drizzle with about ⅓ of the chimichurri, and sprinkle with toasted pine nuts. You can also plate them up as four individual servings.
- Serve: Serve immediately with warm bread for scooping or on its own.
Notes
Carrots: Use carrots that are similar in size so they bake evenly. If using normal carrots, slice them lengthways to a similar size before tossing them through the spice mix.
Make ahead: All components can be prepared ahead of time. The carrots are best served freshly roasted. However, you can coat them and store them, ready to go in the oven.
Chimichurri: You will have extra chimichurri. Store it in the fridge in an airtight container for up to 4-5 days. You can use it in many ways: Tossed through salads, spread on roasted vegetables, tossed through chickpeas, and drizzled on soups or avocado on toast. The options are endless!
- Diet: Vegan
