1 bunch organic carrots, peeled and cut in half
1 shallot, minced
1 TBSP chives, chopped
1 tsp smoked paprika
1.5 TBSP vegan butter
Avocado oil
Finishing salt
2 TBSP Tahini
2 drops of vanilla extract
Water as needed
Into a shallow baking dish add the peeled carrots.
Top them with the shallots, chives, and paprika. Toss it all together in some avocado oil. Sprinkle with the smoked paprika a small dots of the vegan butter.
Bake at 400 until fork tender, tossing after 15 minutes (figure 20-25 minutes total cooking time.)
While the carrots are cooking add the vanilla to the tahini, slowly adding water and whisking to make it a creamy but pourable consistency. Set aside.
When the carrots are done, turn them out onto a plate, sprinkle a little finishing salt and drizzle with the tahini. Serve hot.