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Roasted Carrots with Sweet & Spicy Tahini Dressing

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Hello! This was an experimental recipe turned awesome! I chose to parboil the carrots before roasting so they wouldn't take so long in the oven but thats totally optional. You would just have to roast them longer if you wanted to skip the parboil step. The carrots are local & farm fresh. so so much sweeter than conventional store bought carrots I just love them! Enjoy Xo -Kirsten

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Roasted Carrots with Sweet & Spicy Tahini Dressing

Ingredients

  • 1.5-2 lbs carrots, halved lengthwise
  • 1 Tbsp Avocado Oil
  • Pinch of salt and pepper
  • Sweet & Spicy Tahini Dressing (recipe below)
  • chopped mint
  • toasted pinenuts (optional)
  • For the Sweet & Spicy Tahini Dressing
  • 2 heaping Tbsp tahini (sesame butter)
  • 2-3 Tbsp Filtered Water (depending on what consistency you want) 
  • 1 Tbsp Good Quality Olive Oil
  • 1/2 Tbsp honey (or substitute 1 medjool date for Whole30)
  • 1/4 Tsp Cayenne Pepper
  • pinch of salt 

Mix well to combine. (If you're substituting a medjool date, mix in mini food processor/blender)

Method

  1. Preheat oven to 375 Degrees F.
  2. Parboil carrots in pot of boiling water until half cooked. about 10 minutes
  3. Strain carrots of water. Leave the carrots in the strainer to steam dry. 
  4. Line a baking tray with parchment paper
  5. Transfer carrots to baking sheet and drizzle with olive oil. mix to combine. season with salt and pepper. 
  6. Bake on middle rack for 25-30 minutes, stirring them about every 10 minutes until they are tender and the edges browned. Broil for 1-2 mins to brown tops (optional)
  7. Transfer to a serving plate, drizzle with Sweet and Spicy Tahini Dressing, pine nuts, and mint. Enjoy!

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