Lunch/ Fodmap

Smoked Carrot Steaks with Tahini Drizzle

Smoked Carrot Steaks with Tahini Drizzle

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Serves: 4 Cooking Time: 40 min


  • 8 large carrots peeled and cut in half
  • 6 tbsp Extra Virgin Olive oil
  • zest from 2 lemons
  • 2 tbsp white wine vinegar
  • 2 tbsp smoked paprika
  • 2 tsp chipotle chili flakes
  • 2 tsp red pepper chili flakes
  • 1/8 tsp salt
  • 1/2 tsp demerra sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 4 tbsp lemon juice
  • 4 large handfuls arugula
  • 8 tbsp sliced almonds
  • 8 tbsp chopped parsley
  • 8 tbsp tahini
  • freshly ground pepper



Preheat the oven to 350 F. In large ziploc bag place in the peeled carrot halves with 2 tbsp oil, white wine vinegar, paprika, chili flakes, sugar, cumin, oregano and salt. Seal the bag and shake vigorously before laying onto a baking sheet and placing any leftover sauce over the carrots. Bake for 15 minutes and add the zest from both lemons, bake for another 15 minutes until a fork easily goes through the carrot but its not mushy.


On each plate, place a handful or arugula and 4 carrot pieces. Add 1 tbsp lemon juice and 2 tbsp of olive oil to each plate. Drizzle 2 tbsp of tahini over the carrots on each plate and toss in 2 tbsp of sliced almonds. Top with 1 tbsp fresh parsley and ground pepper before serving.

Tahini is one of those things that you either love or hate. A simple paste composed of  blended sesame seeds, its quite versatile in sauces, pestos, baking, and of course synonymous with hummus. On a low-fodmap, the amount you can consume is quite limited, if even at all. The flavor profile is intensely earthy with a delicate sour aftertaste, this is precisely why it its the ultimate carrot companion. The sweetness of the carrots gets intensified by roasting ( always with a dash of distilled white wine vinegar) in a combination of spices and olive oil. It can be floated on top of a bowl of grains such as quinoa or brown rice, served along side a white fish with olives, or with a simple side salad of arugula as mentioned in this recipe. I recommend making a few extra as people will ask for seconds!

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