Ok, so this dish is made of sweet potatoes and carrots, but the name doesn’t really encompass it all. It should be Tahini Dressed Sweet Potatoes and Carrots with Figs, Walnuts, Feta, Mint and Basil.
Also, I’m obsessed with the fresh herbs in my garden this year. I actually only have two right now, but I’m convinced they are the ones that matter most: basil and mint. I walk out to the garden to grab basil every day, for more than one meal usually, but I use the basil and mint together way more than I thought I would. They’re a perfect match.
Tahini Dressed Sweet Potatoes and Carrots
- Total Time: 40 minutes
- Yield: 3 to 4 servings
Description
Sweet potatoes and carrots in tahini dressing are roasted and served with figs, walnuts, feta, and fresh mint and basil. A beautiful vegetarian side dish.
Ingredients
- 1 sweet potato, cut into planks
- 4-5 large carrots, cut into planks
- 2 tbsp. canola oil
- Heavy pinches of salt
- 2 tbsp. currants
- 2 tbsp. freshly chopped mint
- 2 tbsp. freshly chopped basil
- 2 tbsp. chopped walnuts
- 2 oz. (55 g) (about 2 square inches) crumbled feta
Dressing:
- 1/4 cup (60 ml) tahini
- 2 tbsp. cup canola oil
- 2 tbsp. sugar
- 2 tbsp. rice vinegar
- 1/4 cup (60 ml) soy sauce
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 450 degrees. Toss the sweet potatoes and carrots in canola oil and sprinkle liberally with kosher salt. Roast for 25 minutes or until the edges are browned.
- While the veggies cook, whisk together the tahini, canola, sugar, vinegar, soy sauce and red pepper flakes.
- When the veggies are fork-tender, pile onto plates and dress with a couple of tbsp of the tahini dressing. Divide the walnuts, herbs, currants and feta between servings and drizzle with a little bit of your best oil. Season liberally with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
Frequently Asked Questions
What type of tahini should I use for the dressing?
Use a smooth tahini that has a creamy consistency, as it will blend better with the other dressing ingredients.
Can I substitute the figs in the recipe?
Figs are part of this dish as the post describes it (served with figs, walnuts, feta, mint, and basil), even though the current ingredient list shows currants rather than whole figs. If you want to swap them out, dried apricots or the currants already in the recipe both work well, though the flavor and texture will change slightly.
How should I prepare the sweet potatoes and carrots before roasting?
Peel and cut the sweet potatoes and carrots into uniform pieces to ensure even roasting, and toss them in canola oil before placing them on a baking sheet.
