carrots Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:52:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg carrots Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/ https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/#respond Thu, 05 Nov 2020 15:30:45 +0000 https://gffmag.com/?p=217029 Want perfection on a plate? Here it is: naturally sweet, gluten free roasted carrots, creamy-rich and savory tahini sauce, and a finishing sprinkle of mint, smoked paprika, and lemon zest.

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Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe

For visual flair, use young carrots with an inch of their greens still attached. 
Prep Time 20 minutes
Servings 4
Author Ben Mastracco

Ingredients

  • 2 pounds carrots ends trimmed
  • 3-1/2 tablespoons extra-virgin olive oil divided
  • Kosher salt and freshly ground pepper
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh mint optional
  • 1/2 teaspoon lemon zest

Instructions

  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the carrots in one layer, then brush them with 1-1/2 tablespoons of the olive oil. Season with 1/2 teaspoon salt, and pepper to taste. Roast until tender when pierced with a knife, 35 to 45 minutes.
  • Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil and the tahini, lemon juice, 1/2 teaspoon salt, and pepper to taste. Whisk with a fork until the sauce is the consistency of extra thick yogurt, adding 1 to 3 tablespoons of water, to thin, if needed.
  • Transfer the carrots to a platter. Drizzle half the tahini sauce over the carrots, then garnish with the smoked paprika, fresh mint, and lemon zest. Serve with the remaining tahini sauce on the side.
]]> https://gffmag.com/gluten-free-roasted-carrots-with-lemon-tahini-sauce-recipe/feed/ 0 Roasted Carrots and Hummus Recipe https://gffmag.com/roasted-carrots-and-hummus-gluten-free-recipe/ https://gffmag.com/roasted-carrots-and-hummus-gluten-free-recipe/#respond Tue, 05 Mar 2019 17:20:07 +0000 https://gffmag.com/?p=217521 Read More]]> Two great tastes that taste great together, gluten-free roasted carrots and hummus are the perfect wholesome snack. While prime carrot harvest seasons are late spring and fall, you can make this dish with great results year-round.

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Roasted Carrots and Hummus Gluten-Free Recipe

You can prepare the hummus ahead of time, cover the surface with plastic wrap, and refrigerate until ready to serve.
Servings 4
Author Aran Goyoaga

Ingredients

  • 1-1/2 pounds carrots
  • 1/4 cup plus 3 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon sumac
  • 1 teaspoon honey
  • 1 (15-1/2-ounce) can garbanzo beans, drained and rinsed
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons warm water
  • 1/2 cup fresh chervil

Instructions

  • Preheat the oven to 425°F. Toss the carrots with the 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the sumac and honey. Transfer to a baking sheet and bake until tender and caramelized, 20 to 30 minutes, depending on size.
  • In a food processor, combine the garbanzo beans, garlic, and lemon juice. Puree until smooth, stopping to scrape down the sides of the food processor as needed. Add the tahini, warm water, and 1 teaspoon salt and process until light and creamy, about 3 minutes. Drizzle in the remaining 1/4 cup olive oil while processing and puree until smooth.
  • Spread a large scoop of the hummus on each of 4 plates or on 1 large serving platter, top with the roasted carrots and chervil, and serve.

PhotographyAran Goyoaga

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