I used to be the kid that hated carrots. You would find them at the bottom of an empty soup bowl, just praying my mom would let it slide and not force me to swallow them down. But, she was right, tastebuds change, and now I love carrots, especially roasted carrots! We get a lot of them in the Perfectly Imperfect Produce Box, which is a local NEO Produce Rescue organization, and this is how I love to prepare them.
Also- I’m the last to board the tahini train. Tahini is sesame paste, think peanut butter, but sesame seeds. It’s that zippy tang in hummus recipes, and it makes an awesome vegan ranch for these roasted carrots. Try them soon, and I’m sure you’re going to want them on your holiday table!
Smokey Roasted Carrots with Tahini Ranch
1 pound Perfectly Imperfect Carrots
1 Tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon pepper
1 teaspoon seasoning salt, (or a pinch each of salt, garlic powder, & onion powder)
1/4 cup tahini
1 clove garlic, peeled
2 Tablespoons fresh dill
2 Tablespoons fresh parsley
juice of 1 lemon
3 Tablespoons olive oil
1. Preheat oven to 400. Line a baking sheet with parchment, and cut carrots in half.
2. Toss carrots with olive oil and seasonings. Bake for 25 minutes, until carrots are golden brown.
3. Blend all ingredients for tahini ranch together until smooth. Drizzle sauce over warm carrots, and garnish with additional herbs. Serve as a side dish with a garden salad!
Be sure to tag me on Instagram, @thatswhatsheeats, when you make these, so I can keep up with your foodie adventures!
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