A little part of my healthy holiday menu post. See the first post here.
Tahini Roasted Carrots
Makes 2-3 servings
Notes: Can be made ahead of time.
2 bunches rainbow or regular carrots (with stems preferably)
1 container tahini sauce (not just tahini paste)
sprinkle of chopped parsley
Preheat oven to 400 and line a baking sheet with parchment paper. Add peeled carrots to baking sheet. Drizzle with olive oil and toss to coat evenly.
Sprinkle with sea salt and pepper and roast for 25-30 minutes until carrots are browned. Drizzle tahini sauce on the serving plate, and place carrots on top. Sprinkle with chopped parsley. Optional to top with more sauce, sea salt and pepper to serve.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!
Double psst- did you know you can download a free 3 day sample of the current Fall Meal Plan here? Grab it now!