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Roasted Carrots & Plums in Tahini-Chili Sauce with Crumble

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog |

Jerusalem, Israel


8-10 carrots
12-14 plums, such as damson plum (preferably hard plums)
4 tbsp maple syrup
4-5 tbsp olive oil

Tahini Sauce

1⁄2 cup raw tahini
3⁄4 cup ice water
1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp ground chili pepper
2 tbsp soy sauce


1 cup flour
1⁄2 cup ground walnuts
1⁄2 tsp salt
3 tbsp canola oil


  • Line a baking sheet with parchment paper.

  • Preheat oven to 390°F.

  • Peel the carrots, cut the plums in half and remove the core. Transfer everything to a bowl, add the oil and maple syrup and mix well.

  • Transfer the carrots only to the baking pan and roast, first with foil for half an hour.

  • After half an hour, remove the foil, add the plums, put the foil back on and continue roasting at 355°F for another 10 minutes.

  • Preparation of tahini chili sauce: In a bowl, place the tahini, spices and soy sauce and mix. A hard paste is obtained. Add 2-3 tablespoons of ice water and continue to mix while the spread turns yellowish to white: add 2-3 tablespoons of water to get a smooth spread.

  • After half an hour, remove the foil and spread the tahini chili sauce on the vegetables evenly. Continue roasting for another 10 minutes.

  • Preparing the crumble: Place all the ingredients on a worktop, rub everything in with your fingertips until the mixture looks like moist breadcrumbs.

  • Add it to the carrots and plums and bake for an additional 5 minutes. Serve.

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