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Roasted Carrots and Fennel with Miso Tahini Sauce

Cook Time 15 minutes
Servings 3

Ingredients

  • 1.5 lbs rainbow or regular carrots, sliced on the diagonal (see picture above)
  • 1 fennel bulb, core removed, sliced
  • 2 tbsp avocado oil
  • ½ tsp salt
  • ¼ cup tahini
  • 2 tbsp mellow white miso paste
  • 2 tbsp + 1 tsp lemon juice
  • ¼ cup water
  • ¼ cup chopped roasted hazelnuts
  • ¼ cup cilantro
  • ¼ cup pomegranate seeds

Instructions

  • Preheat the oven to 450F. Line a baking sheet with parchment.
  • Add the carrots and fennel to the baking sheet. Drizzle with oil, sprinkle with the salt, and toss to coat.
  • Bake for 15 minutes, or until carrots are tender but not mushy. Once they are done, sprinkle with a generous pinch of salt and a squeeze of lemon if you have any left. Allow to cool while you make the tahini sauce (see notes below for make-ahead instructions).
  • In a small bowl add the tahini, miso, lemon juice and water. Use whisk or fork to mix it all together until smooth, trying to get rid of any miso paste lumps. If the sauce seems too thick, add a little bit more water (thickness will vary based on the tahini).
  • Transfer the carrots to a serving plate and drizzle generously with the tahini miso sauce. Garnish with hazelnuts, cilantro, and pomegranate seeds.

Notes

Tips and Tricks for the Perfect Roasted Carrots and Fennel with Miso Tahini Sauce

  1. Try not to overcrowd your baking sheet., this can cause the vegetables to steam and get overcooked rather than caramelized. If this happens to me, I stick it under the broiler for a couple of minutes before it gets too mushy.
  2. To make ahead, roast the veggies and let them cool completely. Store them in an airtight container in the fridge. Let them come to room temperature before plating and serving. The tahini sauce can be made ahead, just keep in mind it might thicken as it sits in the fridge so you may need to add a splash of water to thin it out a bit.
  3. DON’T SKIMP ON THE GARNISHES! The toasted hazelnut, pomegranate seed and cilantro combo makes the dish!
  4. If your tahini is super thick, you will need a lot more water and probably more lemon juice. Just taste and add accordingly!
  5. If you want a smoother sauce (miso paste clumps can be hard to work out), make the sauce in a blender!
  6. Rainbow carrots definitely makes it more colorful, but using regular carrots will work too.