Lemon-Tahini Roasted Carrots
2 bunches of local carrots (with tops)
¼ cup tahini
¼ cup extra virgin olive oil + some for roasting
¼ cup fresh squeezed lemon juice
2 medium garlic cloves, minced
salt + pepper to taste
handful of chopped carrot tops
Preheat the oven to 425 degrees.
Rinse carrots and remove tops, reserving a handful for garnishing. Peel them if you want. Also, we like to leave them whole or you can cut them in to uniform sizes.
Toss carrots with olive oil, salt and pepper and place in baking pan. Bake for 30-45 minutes.
In a large mixing bowl, whisk together tahini, olive oil, and lemon juice. Add garlic, salt and pepper.
Once carrots are cooked to your liking (some like them more or less cooked than others) and have slightly cooled, toss them in the dressing and sprinkle the carrot tops around. Wahhhh-la!
We made this recipe for our Memorial Day lunch we had with some friends. They turned out delicious and were a great compliment to our roasted chicken and loaded baked potato salad.
Side Notes: if you decided to cut them, cook time might be a little quicker. Also, don't be shy and limit this delicious dressing to carrots. Its great on any roasted veggies! We love it on squash too!