Winter Sides: Part One

Sometimes, cold weather has me craving a piece of meat. Something like a bit of steak or a proper pork chop. But that's not nearly enough. I also need some side dishes that will make the meal complete. I'd even go so far as to say that the side dishes actually make the meal:

This recent steak dinner did feature a tender, delicately seasoned sirloin steak. However, what made this meal amazing were the sides. This time around, I'm showcasing the roasted carrots nestled alongside one edge of the steak. Tender, sweet, and glazed in a smoky seasoning, they get a quick drizzle of tahini sauce just before serving. The result is a side dish perfect for pairing with steak. In fact, you'll want to whip up a batch of these carrots for snacking whenever you've got fresh ones around!

Winter is kind to us when it comes to picking up fresh carrots. Because they store so well, it's easy to find firm, unblemished carrots at the market. If they are very fresh, you'll only need to scrub them a bit and you can skip peeling. After all, that skin is delicious when roasted so leave it on!

Roasted Carrots with Tahini Sauce

  • 1/2 lb. fresh carrots
  • 1 T. canola oil
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. ground cumin
  • 1/4 tsp. coarse salt
  • 2 T. tahini paste

Preheat the oven to 400° F.

Scrub the carrots well. Remove the ends and slice them into thin strips. Toss with the canola oil and seasonings (smoked paprika through salt) and arrange in a shallow baking dish.

Roast the carrots in the preheated oven for 20 minutes or until they are slightly browned and softened. Place in a serving plate and drizzle generously with the tahini sauce immediately before serving.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes

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