Roast carrots with tahini

The trick is a hot oven and a crowded-but-not-too-crowded tray: carrots that touch steam, carrots with a little space brown.

Ingredients

• 800 g carrots, halved lengthways if thick
• 2 tbsp olive oil, salt, ½ tsp ground cumin
• 3 tbsp tahini
• juice of 1 lemon
• 1 small clove garlic, grated
• 3–5 tbsp cold water
• a handful of toasted hazelnuts or pumpkin seeds, chopped

Method

1. Heat the oven to 220 °C. Toss the carrots with oil, salt and cumin and spread them out on a large tray.
2. Roast for 30–35 minutes, turning once, until browned at the edges and tender in the middle.
3. Whisk the tahini with lemon juice, garlic and a pinch of salt. It will seize and thicken — keep adding cold water a spoonful at a time until it is pourable again.
4. Spread the sauce on a plate, pile the carrots on top and scatter over the nuts.