Roasted Carrots with Tahini Sauce

MEAL TYPE: Side Dish, Snack

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan

MAKES 4 SERVINGS

Roasted Carrots with Tahini Sauce

Even picky eaters will be happy to eat their veggies when they taste this sweet and savory side dish. The Vitamins A and C from the carrots make this the perfect recipe to support immune health in the fall and winter.

Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

8 large carrots

2 Tbs. olive oil

1/2 tsp. ground cumin

1/2 tsp. fine sea salt

3 Tbs. tahini

3 Tbs. water

2 tsp. honey

1 1/2 Tbs. fresh lemon juice

1 clove of garlic, minced

1/8 tsp ground cumin pepper

1/8 tsp. paprika

1/2 tsp. fine sea salt

1/4 cup parsley, minced

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INSTRUCTIONS

Preheat the oven to 425 degrees. Toss the carrots with the olive oil, cumin, and salt. Place on an oiled baking sheet and roast in the oven until light golden brown and fork-tender, about 18-20 minutes. Flip carrots halfway through cooking.
While carrots cook, prepare your sauce. Place the last eight ingredients (tahini through fine sea salt) in a food processor and processes until smooth. Taste and adjust seasonings as necessary.
Place cooked carrots on a platter and sprinkle with parsley. Drizzle with sauce and enjoy.

* If you end up with additional sauce, keep it in an airtight container in the fridge for up to a week.

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