Smoked Carrot Steaks with Tahini DrizzlePrint Recipe
- 8 large carrots peeled and cut in half
- 6 tbsp Extra Virgin Olive oil
- zest from 2 lemons
- 2 tbsp white wine vinegar
- 2 tbsp smoked paprika
- 2 tsp chipotle chili flakes
- 2 tsp red pepper chili flakes
- 1/8 tsp salt
- 1/2 tsp demerra sugar
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 4 tbsp lemon juice
- 4 large handfuls arugula
- 8 tbsp sliced almonds
- 8 tbsp chopped parsley
- 8 tbsp tahini
- freshly ground pepper
Preheat the oven to 350 F. In large ziploc bag place in the peeled carrot halves with 2 tbsp oil, white wine vinegar, paprika, chili flakes, sugar, cumin, oregano and salt. Seal the bag and shake vigorously before laying onto a baking sheet and placing any leftover sauce over the carrots. Bake for 15 minutes and add the zest from both lemons, bake for another 15 minutes until a fork easily goes through the carrot but its not mushy.
On each plate, place a handful or arugula and 4 carrot pieces. Add 1 tbsp lemon juice and 2 tbsp of olive oil to each plate. Drizzle 2 tbsp of tahini over the carrots on each plate and toss in 2 tbsp of sliced almonds. Top with 1 tbsp fresh parsley and ground pepper before serving.
Tahini is one of those things that you either love or hate. A simple paste composed of blended sesame seeds, its quite versatile in sauces, pestos, baking, and of course synonymous with hummus. On a low-fodmap, the amount you can consume is quite limited, if even at all. The flavor profile is intensely earthy with a delicate sour aftertaste, this is precisely why it its the ultimate carrot companion. The sweetness of the carrots gets intensified by roasting ( always with a dash of distilled white wine vinegar) in a combination of spices and olive oil. It can be floated on top of a bowl of grains such as quinoa or brown rice, served along side a white fish with olives, or with a simple side salad of arugula as mentioned in this recipe. I recommend making a few extra as people will ask for seconds!