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Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute at The Chef's Garden describe this dish as a sweet, creamy, salty, crispy and smooth "carrot festival." It comes together very easily, and the roasted carrots and yogurt-tahini sauce balance each other beautifully.
Lee, Rach's "favorite veg head in a bib and a bow tie," also has lots of tips on how to select and handle carrots:
—They should be firm and not easily bendable. Cracks and blemishes aren't ideal, but can be cut away.
—This may surprise people, but as long as the carrots were grown in healthy soil, you actually don't have to peel them! Lightly scrub and dry them before using.
—For short-term storage, wrap in a bag and put in your crisper. For long-term, put them in a resealable container.
—Carrots are really versatile. If they're sweet and crisp, you can serve them raw or cooked and even in desserts. If they're more herbal in flavor, they're better cooked.
—Choose smaller carrots when you would like to showcase them whole in roasted or braised preparations. Choose larger carrots for grating, purees or any type of chopped preparations.
For another dreamy vegetable dish from Lee and Jamie, check out their Poached Golden Beets with Curry Dressing and Pistachios.
Preheat the oven to 425°F. Line a sheet tray with parchment and set aside.
Cut the carrots to a uniform size of your choice. In a medium bowl, toss them with just enough olive oil to lightly coat and place them on the prepared sheet tray in a single layer. Bake until a fork can pass through and pick up the carrot, about 20 minutes depending on how big you cut them. Season with salt to taste.
Meanwhile, make the sauce. In a small bowl, whisk together the yogurt, creamed honey and tahini. Whisk in the juice of one lemon and salt to taste.
To assemble and serve, transfer the hot carrots to a plate and dress liberally with the sauce. Garnish with carrot leaves, herbs, edible flowers and/or sesame seeds (if using).