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:
1

Peel and slice carrots.

2

Preheat oven to 400°F.

3

Juice lemon.

4

Chop cilantro.

Make:
5

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

6

Roast for about 30 minutes until soft and slightly browned.

7

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.

8

Season dressing with salt and pepper.

9

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

10

Drizzle with dressing and garnish with cilantro and pumpkin seeds.

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 [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

Directions

Prep:
1

Peel and slice carrots.

2

Preheat oven to 400°F.

3

Juice lemon.

4

Chop cilantro.

Make:
5

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

6

Roast for about 30 minutes until soft and slightly browned.

7

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.

8

Season dressing with salt and pepper.

9

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

10

Drizzle with dressing and garnish with cilantro and pumpkin seeds.

Roasted Carrots with Tahini Dressing