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Meatless Monday: Black Nebulla Carrots With Lemony Tahini Dressing & Pistachios

Have you ever heard of Black Nebulla Carrots? If like me you order produce from Washington's Green Grocer, you probably received these beauties in the last few orders. Well, now you can make a stunning vegan dish with them: Black Nebulla Carrots With Lemony Tahini Dressing & Pistachios.

Washington's Green Grocer started a Cookbook Club, which I joined immediately, and the first recipe is a lemony tahini dressing from Alison Roman's Dining In cookbook. Lisa (owner of WGG) posted a recipe idea on instagram of roasting the carrots and drizzling them with the dressing. I went a few steps further by adding chopped pistachios, parsley, and lemon zest.  

Black Nebulla Carrots With Lemony Tahini Dressing & Pistachios

Black Nebulla carrots, peeled, halved lengthwise
olive oil
kosher salt
for the dressing
1/4 cup tahini
1/4 cup lemon juice
1/2 cup water
3 tablespoons olive oil
1 garlic clove, finely grated
salt & pepper to taste
roasted pistachios, chopped
parsley, chopped
lemon zest

1. Preheat the oven to 400F. Lightly coat the carrots with olive oil and season with kosher salt. Roast in a single layer cut side up for 20-30 minutes depending on the size.
2. Whisk the dressing ingredients.
3. Drizzle the carrots with the dressing and sprinkle with pistachios, parsley, and lemon zest. 

Beware that these carrots will stain your hands!!! 

I really liked this recipe. It can be served straight out of the oven or at room temperature. I bet it'll taste equally great with sweet potatoes, mushrooms, zucchini, or any other vegetable you want to roast. The dressing, of course, is perfect on any salad!