Ingredients:

Carrots:

3 bunches of rainbow carrots

1 tablespoon olive oil

Kosher salt + any other seasonings you choose

Dressing:

¼ cup tahini

2-3 tablespoons fresh lemon juice

1-2 tablespoon honey
1 teaspoon dijon mustard

1 tablespoon poppy seeds

¼ teaspoon onion powder

½ teaspoon salt

2-3 tablespoons water, to thin out the dressing

Preparation:

Carrots:

Preheat the oven to 450 degrees F. 

Toss the carrots in olive oil and 1/2 teaspoon salt and desired seasonings on a baking sheet – arranged in a single layer. Roast, turning once, until tender and slightly browned, which should take about 15 minutes. Sprinkle the carrots with a tiny bit of salt. Place carrots in a serving dish.

Tahini Poppy Seed Dressing: 

In a small bowl, mix together your  tahini, lemon juice, honey, dijon mustard, poppy seeds, onion powder, and salt. Add a bit of water to thin out the dressing until it reaches the consistency you want.  Taste and add more honey if you want it on the sweeter side.

Dress your carrots with this silky, delicious dressing and serve!

Perhaps one of our favourite new recipes for Easter, this is a great way to incorporate beautiful colours and flavours onto your table! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

It’s perfect served as a side dish for Easter and easy enough for a weeknight dinner.

Print

Ingredients

• 1 tbsp olive oil
• 10-12 medium carrots peels and ends chopped off
• 1 can (19 oz) chickpeas drained and rinsed
• 6 cups arugula lightly packed
• Salt To Taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, finally grated (or ½ teaspoon garlic powder)
• ½ tsp ground cumin
• 3-4 tbsp water (as needed) to thin out dressing
• Lemon Zest (optional)

Instructions

• Instructions:
  

  Preheat your oven to 400°F.

  Place the carrots and chickpeas on a large baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt. Roast for 25-30 minutes or until the carrots are lightly golden and fork tender. The cook time will vary depending on the size of the carrots. Smaller carrots will cook faster.

  Meanwhile, in a small bowl, whisk together the tahini, lemon juice, cumin, garlic, salt and lemon zest if using. Add water as needed to thin the sauce, about 3-4 tablespoons. Set aside.

  Place the arugula in a large bowl, along with the roasted carrots and chickpeas. Drizzle with the lemon tahini dressing.

  Serve immediately. 

This recipe adds something warm and bright to your table. Enjoy at home, by yourself or with ones you love.  Happy Easter!

This recipe is by Caroline Doucet, you can check out her blog for more amazing recipes at: Nourished By Caroline.