Author Notes
I used to think there was nothing better than carrots and parsley together. Now I know there's nothing better than tahini, parsley, olive oil and carrots together! -JessicaBakes —JessicaBakes
Test Kitchen Notes
JessicaBakes came up with a great dish with this carrot salad, though I would call it more a warm side than a salad – semantics. I think tahini / lemon / parsley is another one of those magical flavor combinations, and the nutty herbal tart combination on top of sweet warm carrots is absolutely delicious. JessicaBakes doesn’t specify carrot size – mine were large so I peeled and sliced them, and I made a few less than called for. I also added a bit of water to the dressing as mine was very thick. The recipe says serves 4, which it should, but I seriously ate the whole thing myself! I will make this one again and again! —aargersi
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Ingredients
- Carrots
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10
Carrots
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1 tablespoon
olive oil
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Salt and black pepper, to taste
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2 tablespoons
fresh chopped parsley
- Tahini dressing
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1/4 cup
tahini
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2 tablespoons
fresh chopped parsley
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1/4 cup
olive oil
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2 tablespoons
fresh lemon juice
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Coarse kosher salt, to taste
Directions
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Make the dressing by whisking the tahini, lemon juice and olive oil together. Add the parsley and season to taste with coarse kosher salt. Set aside.
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Heat the 2 tbsp. oil in a large skillet over medium-high heat. Add the carrots and toss to coat with the oil and let sit for a minute or two to lightly brown.
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Lower the heat, season with parsley, salt and pepper, and allow the carrots to cook through until crisp-tender, about 8-10 minutes. Feel free to add water if the pan gets too dry.
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Remove the carrots and put them into a medium-sized bowl that will allow you to easily toss them with the dressing. Let cool about 5 minutes.
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Drizzle and toss the dressing over the carrots until coated. That's it! You're done!
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