Brighten up dinner doldrums with vibrantly-hued carrots dressed in tangy lemon tahini! Bountiful in both vitamin A (carrots) and B (tahini), no one will be able to resist this tasty combination!
Ingredients
- 2 bunches heirloom carrots
- 1 Tbsp avocado oil
- Salt and pepper, to taste
For tahini sauce
- ⅓ c organic tahini paste
- 2 garlic cloves, finely minced
- ⅓ c hot water
- 1 tsp maple syrup
- 2 Tbsp fresh lemon juice
- Salted roasted pistachios for garnish, chopped
Instructions
- Preheat the oven to 400°F.
- Trim green ends of carrots and cut length-wise into quarters so that the carrots resemble thick-cut fries.
- Toss carrots with avocado oil, salt, and pepper, and arrange in a single layer on a baking sheet.
- Roast in oven for 30 minutes until browned, stirring halfway through.
- While the carrots are roasting, prepare sauce by adding the tahini, hot water, lemon juice, and garlic to a blender and mixing for one minute, or until smooth.
- Serve carrots hot out of the oven topped with the lemony tahini sauce and garnish with pistachios.
