Finally, we are living in an era of vegetable-forward food that can please every palate, aka this is a healthful dinner that’s actually satisfying. This gorgeous, jewel-toned dish is a cornucopia of textures, flavors, and colors to entice the whole family. The silky carrot-tahini puree is beautifully balanced from the sweet steamed carrots, earthy tahini, and bright lemon juice. Nestled into this you’ll add umami-rich roasted vegetables, crispy chickpeas and just-wilted baby kale. Enjoy with a glass of sparkling white wine or dry rosé and finish with some dark chocolate.

Julia Levy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Stir paprika and 4 tablespoons olive oil in a bowl. Cut ½ pound carrots lengthwise and 1 pound into 1-inch-thick rounds; set rounds aside.

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  • Toss long carrots, chickpeas, mushrooms, and 2 tablespoons paprika oil on a rimmed baking sheet; spread in a single layer. Bake until browned, tender, and crisp, about 30 minutes, stirring halfway through. Toss chickpea mixture with kale and ½ teaspoon salt.

  • Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over medium-high. Add carrot rounds, cover, and steam until tender, about 20 minutes. Place steamed carrots in a food processor with 2 tablespoons water, tahini, 2 tablespoons lemon juice, and remaining 2 tablespoons olive oil and 1 teaspoon salt. Process until smooth.

  • Spread carrot puree onto plates; top with chickpea-kale mixture. Combine remaining paprika oil and 1 tablespoon lemon juice; drizzle on top.

Nutrition Facts

406 calories; fat 27g; cholesterolmg; fiber 11g; protein 10g; carbohydrates 37g; sodium 978mg; sugars 12g.