I happen to love fall! And I mean a lot. I'm a sucker for everything pumpkin, fall produce and all the wonderful things that come with the season. I know technically we're still in late summer, but who are we kidding, it feels like fall in my part of the country.
So when I spotted these heirloom carrots at my farmer's market, I wanted to do something special with them and preserve their sweetness and beauty and let them stand on their own, rather than combining them in a dish. So here is a quick to do recipe that makes an easy side to any dish.
- Prep time: 5 minutes
- Total cooking time: 25 minutes
- Serves 4
For roasted carrots:
- 1 lb heirloom organic carrots or regular carrots (but I recommend ones with greens still attached)
- 1-2 tbsp olive oil
- salt and pepper to taste
For lemon tahini dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1/8 tsp ground cumin
- 1/8 tsp garlic powder
- pinch of salt
- 2-3 tbsp water
- 1/4 tsp honey (skip for whole 30)
- Fresh chopped cilantro for topping
- Roasting pan
- Blender (alternatively you could hand whisk)
Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt and pepper and roast for 20-25 minutes, turning them half way through.
Meanwhile, add all ingredients under tahini dressing to a blender and blend until smooth.
Remove carrots from oven, arrange on plate, drizzle with dressing and sprinkle with fresh cilantro.