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Spiced Carrots



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.




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