Roasted Baby Carrots Recipe with Mānuka Honey Tahini Sauce & Chilli Herb Oil
The star of this side is the Sweet Tahini Sauce which simply uplifts often boring winter vegetables. We love this served with Grilled Haloumi or placed upon a generous dollop of Hummus for an easy, yet beautiful Winters meal.
- 1 bunch of baby carrots
- 1 Tbsp. of MVH Mānuka Honey
- 2 Tbsp. of dukkah
- ¼ cup of sunflower seeds
- 4 Tbsp. tamari
- 1 bunch of coriander
Sweet Tahini and Honey Sauce
- 50g tahini paste
- 1 small garlic, finely chopped
- 1 Tbsp. tamari soy sauce
- 2 Tbsp. MVH Mānuka Honey
- ¼ cup of water
- 1 chili
- ¼ cup olive oil
- ¼ cup parsley, finely chopped
- 1 Tbsp. water
Pre-heat oven to 180°C. Coat the baby carrots with olive oil, honey and dukkah and roast for 40 minutes in the oven or until golden.
Heat a small saucepan over a low heat and add the Sunflower Seeds. Add Tamari and cook for 3 minutes or until golden. Remove from heat and transfer to a bowl.
Place all ingredients for Tahini Sauce in a blender and blend until smooth consistency is achieved, adding extra small amounts of water if needed. Transfer to a small bowl.
Place all Herb Oil ingredients in a blender and blend until smooth. Transfer to a bowl.
Place Carrots on a serving plate and drizzle with Sweet Tahini Sauce and Herb Oil. Sprinkle over Coriander and Tamari Roasted Sunflower Seeds to serve.
A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.