Sticky Roasted Carrots with Citrus and Tahini

• 분량: serves 4 to 6

재료

1 small or ½ medium red onion, peeled and cut into ½-inch wedges

2 tablespoons fresh lemon or lime juice, plus more for seasoning

Kosher salt and freshly ground black

pepper

2 bunches small carrots (about

1 pound), tops removed, scrubbed, quartered lengthwise

1 small, unpeeled blood orange, tangerine, or lemon, thinly sliced, seeds removed

4 chiles de arbol, lightly crushed, or ½ teaspoon crushed red pepper flakes

2 tablespoons pure maple syrup or

honey

¼ cup olive oil, plus more for

drizzling

¼ cup tahini

3 tablespoons water

방향

1 Preheat the oven to 425°F.

2 Toss the onion and lemon juice together in a small bowl. Season with salt and pepper and let sit 8 to 10 minutes to lightly pickle.

3 Drain the onion, discarding the liquid. On a rimmed baking sheet, toss the onion with the carrots, orange, chiles, maple syrup, and olive oil.

4 Roast, tossing occasionally until the carrots and citrus slices are totally tender and caramelized at the ends, 25 to 30 minutes.

5 Meanwhile, combine the tahini and water in a small bowl; season with salt and pepper.

6 Spoon some of the tahini sauce on the bottom of a large serving platter or plate and top with the carrots, onion, and citrus. Serve extra tahini sauce alongside.

노트

EAT WITH Lemony Watercress with Raw and Toasted Fennel (page 87)

+ Spiced and Braised Short Ribs with Creamy Potatoes (page 224)

Roasted carrots are sweet enough that they don't really need much help in that department, but I still like adding maple syrup or honey when roasting because I love how they get all shiny and sticky. The perfect thing to do here is to channel the powers of an excellent PB&J and smear a bit of seasoned nutty tahini sauce (the peanut butter, naturally) on the bottom of the plate, then eat those sticky carrots with some jammy, roasted citrus slices (the jelly, of course). To keep things decidedly savory, the carrots are also roasted with red onion that's taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted

pickled onion.

DO AHEAD Carrots and citrus can be roasted a few hours ahead, kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made 1 week ahead, kept in a sealed container and refrigerated.