Roasted Carrots & Maple Tahini Sauce
Roasted carrots are a treat all on their own; but then when you douse them with maple tahini sauce... lights out. Tahini is a sesame seed butter that doesn't inhabit a ton of flavor on it's own, but when you add flavor-enhancing ingredients to it, it becomes a fabulous sweet and salty, nutty dressing you'll make again and again.
What you'll need: Serves 6
1 pound organic stem carrots, peeled
1/4 cup olive oil
3 Tbl maple syrup
pinch of salt
For the sauce:
3 Tbl tahini
3 Tbl olive oil
3 Tbl maple syrup
1 Tbl red wine vinegar (or lemon juice)
1 tsp salt
1 garlic clove, minced
(1 tsp warm water at a time if you need to thin out the tahini)
Optional toppings:
feta
goat cheese
fresh parsley
How to make it:
Preheat the oven to 425° F.
Lay the peeled carrots onto a non-stick baking sheet, or line parchment paper.
Pour olive oil over carrots and give a gentle mix with your hands.
Drizzle on the maple syrup, and salt. Try not to overcrowd the pan, give each carrot a little room for caramelization.
Bake for 25-30 mins, or until fork tender.
For the sauce: In a small mixing bowl, place all of the ingredients together and whisk until fully combined. Add a pinch of salt to taste.
Place cooked carrots on a serving tray and drizzle with the maple tahini sauce.
Feel free to top with feta or goat cheese, and fresh parsley.
Enjoy!