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Prep time
15 minutes
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Cook time
40 minutes
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Serves
2 to 3
Author Notes
Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a savory, earthy addition to a classic vegetable side dish.
I love glazed carrots. They’re a staple side dish, the workhorse of the holiday dinner spread, the ideal last-minute dinner party addition. However, after this past holiday season, if I have another honey-glazed carrot, I think I might scream. A quick search for "glazed carrots" yields mainly sweet-leaning recipes, which is totally serviceable and fine, but when it’s frosty out, I crave hearty, savory dishes.
Tahini paste is always a welcome pairing to a root vegetable; the nuttiness plays off of the slight sweetness of the vegetable, while working in tandem with its savory notes. That’s the base of my sauce here, and the twist is a bit of matcha powder. Matcha has a super earthy tone that feels really similar to root vegetables, so it makes for a fun pairing and a wild color for the sauce, to boot. Lots of fresh lemon juice elevates the grassy notes of the matcha, while adding acidic contrast to the savory tahini and sweet honey (just a touch, I promise!). Finally, garlic breadcrumbs are slowly toasted so things won’t burn and then I toss on fresh scallions to finish for even more allium goodness.
Note: If your tahini sauce starts to seize, slowly stream in up to 1 additional tablespoon of (ice) cold water. Trust me, it works!
—Emily Ziemski
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Ingredients
- For the carrots:
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1 bunch
medium-sized carrots (ideally heirloom/multicolored), halved lengthwise and stems trimmed
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1 tablespoon
plus 1 teaspoon olive oil, divided
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1¼ teaspoons
kosher salt, divided
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1/2 teaspoon
freshly cracked black pepper
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1/4 cup
panko breadcrumbs
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2
garlic cloves, peeled and minced
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2
scallions, thinly sliced (white tops and green bottoms)
- For the sauce:
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1/2 teaspoon
matcha powder
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2 tablespoons
cold water, plus more if necessary
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1/2 teaspoon
honey
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2 tablespoons
extra-virgin olive oil
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1
lemon; zested and juiced
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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1/4 cup
tahini paste
Directions
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Heat the oven to 450°F. Line a sheet pan with foil. Place the carrots on the foil, then drizzle 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste over top. Gently toss to coat. Roast in the oven for 20 to 25 minutes, or until fork tender. Transfer to a serving platter.
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Make the garlic breadcrumbs: While the carrots roast, heat 1 teaspoon olive oil over medium-high heat in a medium sauté pan until shimmering. Add the breadcrumbs and cook, stirring frequently with a wooden spoon, for about 3 to 4 minutes, or until the breadcrumbs start to take on color. Add the garlic and reduce the heat to medium. Cook, stirring constantly, until the breadcrumbs are toasted and the garlic is fragrant, about 4 to 5 minutes. Turn off the heat. Set aside.
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Make the matcha-tahini sauce: In a small bowl, combine the cold water and matcha. Whisk vigorously until the matcha has dissolved and no clumps remain. In a separate bowl, combine the honey, olive oil, lemon juice, lemon zest, salt, and pepper. Add the tahini and whisk to incorporate. Slowly stream in the matcha, whisking constantly, until thoroughly combined. If the tahini seizes or becomes suddenly thick, slowly stream in up to 1 additional tablespoon of cold water. Toss the carrots with the sauce and transfer to a serving dish. Garnish with the toasted breadcrumbs and scallions.
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