Name: Roasted Carrots with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs. carrots, peeled and sliced in half lengthwise; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; Parchment paper; 1/4 cup tahini; 1 garlic clove , crushed; 2 lemons; 1 tablespoon nutritional yeast or parmesan cheese; 1 tablespoons olive oil; 1/4 cup warm water; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 cup cilantro, chopped; 2 tablespoons pumpkin seeds, raw

AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

2 lbs. carrots, peeled and sliced in half lengthwise

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Parchment paper

1/4 cup tahini [sesame seed paste]

1 garlic clove [small], crushed

2 lemons

1 tablespoon nutritional yeast or parmesan cheese

1 tablespoons olive oil

1/4 cup warm water [plus more if needed]

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup cilantro, chopped

2 tablespoons pumpkin seeds, raw

Prep:

Peel and slice carrots.

Preheat oven to 400°F.

Juice lemon.

Chop cilantro.

Make:

Toss carrots with olive oil, salt and spices. Place carrots on parchment-lined baking sheets, making sure they are spaced apart.

Roast for about 30 minutes until soft and slightly browned.

Whisk together tahini, garlic, 4 tablespoons lemon juice, and nutritional yeast or cheese. Add olive oil and water, adding more water if needed to thin.

Season dressing with salt and pepper.

When carrots are done, remove from oven and place on plate.

Drizzle with dressing and garnish with cilantro and pumpkin seeds.

Ingredients