Recipe: Roasted Carrots with Tahini Sauce
These roasted carrots are a great fall side dish. Let me know if you make them and leave a comment with any changes you make! Remember, recipes are more like guidelines…
Roasted carrots
For the carrots
1 pack of rainbow carrots (about 10-12 carrots)
Olive oil
Salt
(Macadamia nuts, for plating)
For the Sauce
¼ cup tahini
2 tbsp lemon juice
3 tbsp coconut milk
1 clove roasted garlic (regular would work fine also, roasted just adds some more sweetness)
1 ½ tsp honey
¼ cup mint
For the pumpkin seeds
1/3 cup raw pumpkin seeds
Pinch salt
Pinch cumin
Pinch chili powder
Rinse and scrub carrots then pat dry.
Place carrots on parchment lined baking tray. Drizzle with olive oil then toss carrots ensuring they are each coated well. Season with sea salt.
Roast at 425 for 20-35 minutes. Thinner carrots will be done quicker so pull them sooner than the large one. You can tell when they are done when they can be pierced easily with a fork.
While the carrots cook, make the sauce. Combine all the ingredients in a food processor and blend until everything is incorporated and you have a smooth, creamy sauce. Add salt and pepper to taste.
To make the pumpkin seeds, add the seeds, oil, salt, cumin and chili powder to a small sauté pan over medium high heat. Be sure to toss the seeds a bit so they brown on both sides. Once they are brown and you hear some popping, remove from heat.
To serve, place the carrots on a serving dish and spoon some sauce over them. Top with pumpkin seeds, mint and crushed macadamia nuts.
