Vegetables · FIRST EDITION

Roast carrots with lemon tahini

Sweet roast carrots, nutty lemon sauce and warm chickpeas. A very good reason to give vegetables the whole plate.

40 minutes · Serves 2

Serving inspiration · stock photograph

If you like roasted vegetables, tahini gives them a rich, savoury counterpart.

Here’s how.

1
Heat the oven
Heat to 220°C / 425°F (200°C fan). Toss carrots and drained, dried chickpeas with oil, cumin and salt on a tray.
2
Roast until golden
Roast for 25–30 minutes, turning halfway, until carrots are tender and browned at the edges.
3
Whisk the sauce
Mix tahini with lemon juice. Gradually whisk in warm water until it is smooth and pourable.
4
Serve
Spoon the tahini sauce onto plates. Top with carrots and chickpeas, then scatter over parsley.

Spread everything over a large tray. Crowded vegetables soften but struggle to brown.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.