Cumin Roasted Carrots with Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 12 Multi-colored carrots
  • 1 Sesame seeds and chopped parsley

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 tbsp Greek yogurt

Found on bromabakery.com

Description

Ingredients

• 12-15 multi-colored carrots
• 2 tablespoons olive oil
• 1 teaspoon cumin
• ¼ teaspoon salt
• 2 tablespoons tahini
• 2 tablespoons greek yogurt
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• sesame seeds and chopped parsley for garnish

Directions

• Preheat oven to 425°F.
• Thoroughly wash carrots and remove stems. Toss in olive oil, then sprinkle with cumin and salt.
• Place carrots on a roasting tray. Roast for 40 minutes, tossing carrots with a spatula halfway through.
• While carrots are roasting, make dressing. Whisk together all ingredients in a small bowl. Once carrots have finished cooking, place on a serving tray and drizzle with dressing, sesame seeds, and parsley.