Name: Tahini Dressed Sweet Potatoes and Carrots
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. (about 2 square inches) crumbled feta; 1/4 cup tahini; 2 Tbsp. cup canola oil; 2 Tbsp. sugar; 2 Tbsp. rice vinegar; 1/4 cup soy sauce; 1/4 tsp red pepper flakes

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

Scale

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. (about 2 square inches) crumbled feta

Dressing:

1/4 cup tahini
2 Tbsp. cup canola oil
2 Tbsp. sugar
2 Tbsp. rice vinegar
1/4 cup soy sauce
1/4 tsp red pepper flakes

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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 tablespoons 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.

Category: Side