2020 HOLIDAY RECIPE FOR OUR DONORS Roasted Carrots with Tahini Yogurt Sauce YIELD: 8 SERVINGS Chef Sam Icklan I love roasting root vegetables because roasting them brings out the natural sweetness of the vegetables. To thank you for supporting Project Bread this holiday season, I wanted to make a dish for you that takes carrots to a whole new level, but that also works equally well with parsnips, celeriac or even beets. It will be the perfect addition to your holiday table and makes a great side dish for any main course you might be serving – lightly steamed fish, roast chicken, or as part of a plant-based menu. I hope you enjoy! INGREDIENTS DIRECTIONS FOR THE CARROTS 1. Preheat oven to 425°F. Toss carrots with cumin, cori- • 3 pounds thin carrots, peeled, ends ander, paprika, salt, pepper and olive oil. Spread carrots trimmed evenly on a rimmed baking sheet and roast, tossing halfway • 1 TBSP ground cumin through. Continue roasting until carrots are golden brown • 2 tsp ground coriander and tender, about 30-35 minutes. • 2 tsp smoked paprika • ½ tsp salt 2. Meanwhile, prepare the tahini yogurt sauce. In a food • Fresh cracked black pepper, to taste processor, blend the tahini, lemon juice and olive oil until • 3 TBSP olive oil smooth. Add yogurt and blend thoroughly. If desired, thin FOR THE SAUCE mixture with up to 3 TBSP water. Transfer tahini yogurt sauce into a bowl, add salt and cilantro and stir well. • ¼ cup tahini paste, room temperature • 2 TBSP fresh lemon juice 3. Serve carrots with tahini yogurt sauce on the side. For an • 1 TBSP olive oil added visual pop, garnish carrots with more finely chopped • 2 cups plain Greek yogurt, low fat cilantro. • 1 tsp salt • ½ bunch fresh cilantro, leaves and tender stems, finely chopped PROJECTBREAD.ORG/RECIPES.