Roasted Fall Carrots with Garlicky Sesame White Bean Puree
Instead of going the usual fall baking spices and sweetened butter route, turn those root veggies into a savory meal with an an easy, umami-packed tahini puree. Tahini, comparable to peanut butter, is made from toasted ground sesame seeds, and is what gives hummus its nutty base notes. With a little kick from the Chili-Garlic Sauce, a vibrant red condiment found at most Asian markets, the heat pairs well with the toasted richness of the sesame oil...adding depth to both the carrots and the puree. If multicolored carrots are available, they add a bright pop of color to your dinner table. Serves 6
1 pound carrots (trimmed and peeled)
2 tablespoons sesame oil (divided)
1 tablespoon olive oil
1 cup tahini
1 cup cooked cannellini beans (drained and rinsed)
1 1/2 cups water
juice of one lemon
2 cloves garlic (smashed with the back of a knife)
2 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons chili garlic sauce
salt and pepper to taste
Set the oven at 400 degrees. Line a baking sheet with parchment paper.
Halve any carrots that are double the size of smaller carrots for even roasting time. Toss on the prepared baking sheet with 1 tablespoon of the sesame oil and the olive oil.
Place in the oven and roast for 35-40 minutes until tender, tossing frequently for even browning.
Meanwhile, prepare the tahini puree. In a medium-sized bowl with an immersion blender, or in the bowl of a food processor, combine the tahini, beans, water, lemon juice, garlic, soy sauce, fish sauce, chili garlic sauce, remaining sesame oil and salt and pepper. Puree the mixture until a smooth consistency has formed, about 4 minutes.
Taste for seasoning, and transfer to a serving bowl until ready to use.
Remove the carrots from the oven, transfer to a serving dish with the puree. Serve immediately.