Roasted rainbow carrots with lemon tahini sauce make for a simple and stunning side dish for any main course. Made from simple ingredients you probably already have on hand and on the table in less than 30 minutes! Naturally gluten-free, dairy-free, and vegan, too!
2clovesgarlic(minced (or use 1/2 tsp garlic powder))
1/4tspsalt
1tbspavocado oil(or olive oil)
1/4cupwater(as needed)
1/4cupfresh parsley(chopped)
Instructions
Preheat oven to 425F.
Wash carrots thoroughly, removing any dirt from the surface. Dry completely.
Toss carrots with avocado oil and salt. Spread in a single layer on a baking sheet. Roast the carrots at 425F for 15-20 minutes, flipping half way through. Carrots should be tender and lightly browned on the edges.
While the carrots are cooking, combine tahini, lemon juice, garlic, salt, and oil in a bowl. Steam in up to 1/4 cup of water to thin out the sauce to your desired consistency.
Drizzle the lemon tahini sauce over the carrots for serving. Top with chopped fresh parsley.
Notes
I used rainbow carrots in this recipe, but you can also use any type of carrots you would like (regular orange carrots, baby carrots, etc.) - You will need to adjust the cooking time accordingly depending on the size of the carrots.
If you wish, you can chop off the tops of the carrots or purchase carrots that already have them cut off. I like the look and presentation of the tops, so I left mine on.