Roasted Carrots with Tahini Sauce
Roasted Carrots with Tahini Sauce
Recipe adapted from healthygirlkitchen.com
INGREDIENTS:
- 16 oz. petite rainbow carrots
- 3 Tbsp. pomegranate seeds
- ¼ cup tahini
- 1 lemon, juiced
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
- 2 Tbsp. avocado oil
INSTRUCTIONS:
- Preheat the oven to 450F. Add carrots to a baking sheet, coat with avocado oil and season with salt and pepper.
- Roast carrots for 30 minutes or until golden brown.
- Mix carrots half way through roasting to make sure they do not burn.
- Make tahini sauce by mixing together tahini, lemon juice and garlic powder. Slowly add small amounts of filtered water to achieve desired consistency (not too thick but not too thin).
- Remove carrots from the oven and plate them with a drizzle of tahini sauce and top with pomegranate seeds.