INGREDIENTS

• 1 ½ pounds medium carrots

• 2 tablespoons Extra Virgin Olive Oil, plus more for serving

• ½ teaspoon curry powder

• Sprinkle of dry ginger powder

• Schullo Sea Salt and black pepper

• 1 orange or lemon

• 2 tablespoons Schullo Toasted Almonds with Sugar

• 2 tablespoons chopped fresh dill or 1 tablespoon of dried dill

• 1 tablespoon finely chopped chives

• ⅓ cup plain Greek yogurt

• 3 tablespoons Schullo Tahini

• 1 small garlic clove, finely grated

PREPARATION

Step 1: Heat the oven to 425 degrees. Peel the carrots, then cut the carrots at a sharp angle into approximately 2-inch spears. Or use the smaller slim whole carrots with the tops attached.

Step 2: In a glass bowl toss the carrots with 2 tablespoons olive oil and the curry powder, ginger powder; season generously with salt and pepper. Roast on a sheet pan lined with baking paper until browned and softened, about 30 to 35 minutes. Check them for doneness.

Step 3: While the carrots cook, prepare the topping: Finely grate 1 teaspoon orange zest onto a cutting board. (Set the orange aside.) Add the almonds, dill and chives, and chop together until minced and well mixed.

Step 4: Make the tahini cream: Cut the orange in half. Squeeze 3 tablespoons of juice into a mini food processor or blender. Add the yogurt, tahini, garlic and 2 tablespoons water, then blend. (Alternatively, you can vigorously whisk them together in a bowl, although the results won’t be quite as fluffy.) Season to taste with salt and pepper. (Makes about ⅔ cup.) Spread the mixture onto your serving platter.

Step 5: Give the roasted carrots a squeeze of orange juice and drizzle with olive oil; toss to coat directly on the sheet pan and season with additional salt, pepper and juice as needed.

Step 6: Arrange the carrots on top of the tahini cream, drizzling any dressing from the sheet pan on top. Sprinkle with the almond topping from step 3 , sprinkle with more salt if needed, and serve.

Yield: 4 to 6 servings