Rainbow Carrots with Charred Dates and Tahini
Servings: 6
Calories: 177kcal
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Ingredients
- 2 Tablespoons olive oil
- 2½ pounds rainbow carrots about 10–15 carrots, peeled and sliced on the bias, ⅛-inch thick
- 1½ teaspoons kosher salt 2 teaspoons coriander
- ½ teaspoon cumin
- ¼ teaspoon crushed red pepper flakes
- Zest and juice of 1 orange
- 8 –10 Medjool dates pits removed and quartered
- 2 Tablespoons chopped mint tahini for drizzling
- Frizzled Leeks for topping (optional)
Instructions
- . Sauté: Heat oil in a large skillet over medium-high heat . Add carrots and season with salt, coriander, cumin, and crushed red pepper flakes . Sauté, stirring often, for about 10–12 minutes or until the carrots are crisp- tender and slightly browned with color.
- Squeeze the juice of one orange over the carrots and stir to incorporate.
- Transfer the carrots into a serving bowl and return empty pan to heat.
- Char: Add dates to the pan, cut sides down . Cook for 2–3 minutes, until edges get charred and caramelized . Transfer dates to the bowl with carrots.
- Add mint and orange zest to the carrots; toss to blend.
- Serve: Drizzle with tahini and top with Frizzled Leeks if desired.
Notes
The carrots need to be thinly sliced in order to cook quickly and evenly in this dish. For easiest prep, use the slicing blade of a food processor or a mandoline.
This dish can also be plated and served in small cups/mini bowls as individual portions.
Nutrition
Calories: 177kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 134mg | Potassium: 700mg | Fiber: 7g | Sugar: 15g | Vitamin A: 31605IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 1mg