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четверг, 19 мая 2016 г.

Roasted Spiced Carrots


Who said carrots were boring?! These roasted spiced carrots will delight your palettes in several ways! They're tender, bursting with spices, and topped with a deliciously creamy tahini sauce. Served on a bed of alfalfa sprouts and wild rice and topped with crunchy pumpkin seeds and pine nuts, this dish will wow your guests!

ROASTED SPICED CARROTS [VEGAN]

INGREDIENTS

FOR THE SPICED CARROTS:

  • 1 1/2 pounds carrots, peeled
  • 1 teaspoon paprika
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon fennel seeds, toasted and ground
  • 1/4 teaspoon salt
  • 1 tablespoon sunflower oil

FOR THE TAHINI SAUCE:

  • 1 small garlic clove
  • 1/4 cup tahini
  • Juice from 1/2 of 1 lemon
  • 1/4 teaspoon salt
  • A couple of tablespoons of water (until the sauce is a pourable consistency)

FOR ASSEMBLY:

  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup toasted pine nuts
  • 1 cup of wild rice, cooked
  • Alfalfa sprouts

PREPARATION

TO MAKE THE SPICED CARROTS:

  1. Preheat oven to 425°F and line a baking tray with parchment paper.
  2. In a small bowl, mix together paprika, cumin, fennel seeds, salt, oil. Toss carrots in spice/oil mixture.
  3. Lay carrots in one layer on the baking tray. Roast carrots for 20-25 minutes until the carrots are tender but still have a firm texture.

TO MAKE THE TAHINI SAUCE:

  1. Mix all ingredients together in a food processor.

TO SERVE:

  1. Lay down rice, top with carrots, pumpkin seeds, and pine nuts. Sprinkle with a couple of small handfuls of alfalfa sprouts and drizzle generously with tahini sauce.
  2. Serve warm or at room temperature.
http://www.onegreenplanet.org/vegan-recipe/roasted-spiced-carrots/?utm_source=Green+Monster+Mailing+List&utm_campaign=722dadcd33-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-722dadcd33-106919241

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