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Maple & Harissa Glazed Carrots with Ras El Hanout Spiced Tahini

May 07, 2021 0 Comments

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.

Time: 35-45 minutes

Serves: 4 as a main (with faro), 4 as a side (without faro)

Shopping List & Prep

Carrots

  • 2 lbs carrots, washed, peeled, cut into quarters, then into 3" lengths
  • Handful of parsley leaves, roughly chopped (optional)
  • 1/4 C roasted pistachios, roughly chopped (optional)*
  • 1/2 bag baby arugula (optional)
  • 3 TBSP maple syrup
  • 3 TBSP Harissa (any kind)
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • Grated lemon rind from 1 lemon

Spiced Tahini Dressing

  • 1/4 C tahini
  • Juice of 1 lemon
  • 1 tsp Masi Masa Ras El Hanout Spice Blend
  • 1 garlic clove, grated

Faro (optional)

  • 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 pistachios, roughly chopped*
  • 1/2 C feta cheese, crumbled
  • Salt & pepper to taste

*OK to substitute with walnuts or almonds 

Cooking Directions

Carrots

  1. Preheat oven to 425°
  2. In a large bowl, mix together 3 TBSP maple syrup, 3 TBSP Harissa, 2 TBSP olive oil and 1/2 tsp salt
  3. Add the carrots and toss until well coated
  4. Spread carrots into a single layer on a large sheet pan, cover with aluminum foil and roast for 10 minutes
  5. Remove foil and roast for 5-10 more minutes to allow the carrots to caramelize (check at 5 minutes)

Spiced Tahini Dressing

  1. 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
  2. Whisk in water, 1 TBSP at a time, until dressing is smooth and pourable

Faro

  1. Cook faro according to directions on package, cool for 10 minutes
  2. Stir 1 can drained and rinsed garbanzo beans, 1/2 C chopped pistachios & 1/2 C crumbled feta into faro
  3. Add salt & pepper to taste

To Serve

  1. Make a bed of arugula on a large serving platter
  2. Place faro on top of arugula, leaving some arugula showing on the sides (faro optional)
  3. Place carrots on top
  4. Drizzle Ras El Hanout Spiced Tahini over it all (and carrot top pesto, if using)
  5. 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

 





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