
Peel and slice carrots.
Preheat oven to 400°F.
Juice lemon.
Chop cilantro.
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
Directions
Peel and slice carrots.
Preheat oven to 400°F.
Juice lemon.
Chop cilantro.
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.