Roasted Carrots with Tahini

Updated: Mar 14

I made these delicious carrots a couple of months ago and just loved how they turned out. I thought they’d make for a great wintry Meatless Monday idea for you!

Peel and cut one bunch of carrots into 2-3” strips (you could use baby if you prefer, halved lengthwise.)


Toss the carrots in a drizzle of olive oil with the juice of one clementine, 1/4 c chopped walnuts and 2 TBSP flat leaf parsley.


Roast at 450 for 30 minutes or until forked tender and starting to char.

Remove from the oven and mix a bit of this dressing into the carrots, leaving the rest for more later (or for other dishes later in the week):


1/3 c olive oil

3 TBSP tahini

1 garlic clove

1.5 tsp honey

1/2 tsp kosher salt


Top with pomegranate seeds and serve.





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