by JessicaBakes
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my 27 recipes »
aargersi's Testing Notes:
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10 Carrots Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Salt and black pepper, to taste Ask a question about this ingredient
2 tablespoons fresh chopped parsley Ask a question about this ingredient
1/4 cup tahini Ask a question about this ingredient
2 tablespoons fresh chopped parsley Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
Coarse kosher salt, to taste Ask a question about this ingredient
Make the dressing by whisking the tahini, lemon juice and olive oil together. Add the parsley and season to taste with coarse kosher salt. Set aside.
Ask a question about this stepHeat the 2 tbsp. oil in a large skillet over medium-high heat. Add the carrots and toss to coat with the oil and let sit for a minute or two to lightly brown.
Ask a question about this stepLower the heat, season with parsley, salt and pepper, and allow the carrots to cook through until crisp-tender, about 8-10 minutes. Feel free to add water if the pan gets too dry.
Ask a question about this stepRemove the carrots and put them into a medium-sized bowl that will allow you to easily toss them with the dressing. Let cool about 5 minutes.
Ask a question about this stepDrizzle and toss the dressing over the carrots until coated. That's it! You're done!
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Oh yum I love this recipe! Definitly deserves a spot in the app!!!