With one pescatarian (Masi) and one omnivore (Masa) in the house, we are always on the lookout for vegetarian dishes that can serve as a whole meal and as a side for steak or chicken. This recipe—a mashup of recipes we found on NYT Cooking and in our April bookclub book, Casablanca, My Moroccan Food—fits the bill perfectly!
To make this a complete protein dish, we made some faro with garbanzo beans, crumbled feta, and chopped nuts. (faro + a legume = complete protein)
Finally, if want more greens (and don’t want to waste the carrot tops) thin out some carrot-top pesto with a little olive oil and drizzle it on top with the spiced tahini.
You can make these yummy carrots as a side dish for chicken or steak or as a main dish with faro (recipe also provided).
2 lbs carrots, washed, peeled, cut into quarters, then into 3" lengths
Handful of parsley leaves, roughly chopped (optional)
3 TBSP maple syrup
3 TBSP Harissa (any kind)
2 TBSP olive oil
1/2 tsp salt
1/4 C tahini
Juice of 1 lemon
1 garlic clove, grated
1 1/2 C cooked faro (we like the 10-minute faro from Trader Joe’s or Whole Foods)
1 can garbanzo beans, drained & rinsed
1/2 C feta cheese, crumbled
½ C roasted pistachios, roughly chopped (optional)*
Salt & pepper to taste
1/2 bag baby arugula (optional)
Grated lemon rind from 1 lemon
¼ C pistachios, roughly chopped*
Preheat oven to 425°F.
In a large bowl, mix together 3 TBSP maple syrup, 3 TBSP Harissa, 2 TBSP olive oil and 1/2 tsp salt.
Add the carrots and toss until well coated.
Spread carrots into a single layer on a large sheet pan, cover with aluminum foil and roast for 10 minutes.
Remove foil and roast for 5-10 more minutes to allow the carrots to caramelize (check at 5 minutes).
In a medium bowl, whisk together 1/4 C tahini, juice of 1 lemon, grated garlic clove, 1 tsp Masi Masa Ras El Hanout Spice Blend, and 1/2 tsp salt.
Whisk in water, 1 TBSP at a time, until dressing is smooth and pourable.
Cook faro according to directions on package, cool for 10 minutes.
Stir 1 can drained and rinsed garbanzo beans, 1/2 C chopped pistachios & 1/2 C crumbled feta into faro.
Add salt & pepper to taste.
Make a bed of arugula on a large serving platter.
Place faro on top of arugula, leaving some arugula showing on the sides (faro optional).
Place carrots on top.
Drizzle Ras El Hanout Spiced Tahini over it all (and carrot top pesto, if using).
Sprinkle grated lemon rind and 1/4 C chopped pistachios* on top of it all and serve.
*OK to substitute pistachios with almonds or walnuts or leave nuts out altogether. 1/2 C will be used in