Roasted Carrots with Tahini Dressing
Great news guys, if you have 3 minutes to prep then you can certainly manage to throw this side dish together for an easy weeknight accompaniment to a main. That being said, it's absolutely tasty enough to serve to guests for a dinner party.
Raw carrots are not my jam. I'll tolerate them in a few things but usually only if I grate them. Chunks of carrot in my salad? No thanks. I don't know why? I think it must have something to do with being exposed to small baby tasteless carrots when I was younger. You know the ones? Often found in veggie platters, so they're dried out and cracked too. Who would enjoy those? However, buying farmers market carrots is a game changer - then gently roasting them and topping them off with a little tahini sauce love. Now you're talking.
And if you can get your hands on a bag of the small carrots - you're laughing. You don't even need to take a knife to them - just rinse and roast!
10-15 small carrots (or as many as you want/require)
1 tsp of olive oil (I used chili infused olive oil for a kick)
pinch of salt, pepper and cumin
1 tbs tahini
1/2 tsp apple cider vinegar
1/2 tsp braggs (or soy sauce)
sprinkle of sesame seeds and chili flakes (optional)
Heat your oven to 350F. Toss the carrots in olive oil, salt, pepper and cumin. Roast for about 30 minutes, flipping once half way through. Meanwhile, in a small bowl, combine tahini, ACV, and braggs. Adjust slightly to suite your taste - and if you have really thick tahini, just add a tiny tiny amount of water to loosen it. Remove carrots when finished roasting and top with tahini sauce and some sesame seeds and chili flakes if desired. You'll likely use one of the carrots as a spoon to clean out the dressing bowl - it's that tasty. Enjoy!