Matcha Tahini Carrots With Garlicky Breadcrumbs
Ingredients
- For the carrots:
- 1 bunch medium-sized carrots (ideally heirloom/multicolored), halved lengthwise and stems trimmed
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1¼ teaspoons kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup panko breadcrumbs
- 2 garlic cloves, peeled and minced
- 2 scallions, thinly sliced (white tops and green bottoms)
- For the sauce:
- 1/2 teaspoon matcha powder
- 2 tablespoons cold water, plus more if necessary
- 1/2 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 1 lemon; zested and juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup tahini paste
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