Roasted Carrots with Tahini Drizzle #veganrecipes #vegan #healthyrecipes
Today I’m sharing one of the side dishes I prepared for Thanksgiving this past year: ROASTED TRI-COLORED CARROTS WITH SWEET TAHINI DRIZZLE! It’s easy, healthy, delicious and vegan and gluten free. Enjoy!
Ingredients:
1 bunch tri-colored carrots with stems
1 teaspoon olive oil
Salt
Black pepper
1 teaspoon whole white sesame seeds
2 tablespoons tahini
1 1/2 teaspoon maple syrup
Juice of half a lemon
1 teaspoon filtered water
Fresh parsley for garnish
Directions:
1. Thoroughly wash and peel carrots. If stems are too long, cut them in half and set them aside so you can use them as garnish.
2. Preheat oven to 350 degrees F. Place carrots on a lined baking sheet with parchment paper.
3. Drizzle carrots with olive oil and generous amount of salt and pepper. Don’t be afraid to use your hands, to ensure carrots are evenly coated.
4. Bake for 35 – 40 minutes or until carrots are tender. I prefer to keep the carrots a bit al dente to give it a crunch, but if you like them on the softer side, you can bake for longer.
5. While carrots are cooking, you can prepare the tahini drizzle. In a small mixing bowl, combine tahini, maple syrup, lemon juice, sesame seeds and a bit of water to thin the mixture out.
6. Once carrots are done, remove, and serve on a platter, garnish with fresh parsley and tahini drizzle.
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