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Wheat-Free

Spice-Roasted Carrots with Lemon-Tahini Sauce
Ingredients
You can make the lemon-tahini sauce up to 1 week in advance and store it in the refrigerator. Thin with water or lemon juice as needed before serving.
2 Tbsp. extra-virgin olive oil
2 Tbsp. plus 1 tsp. honey
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. ground cinnamon
Salt and pepper
3 lb. carrots, peeled and cut into 3"-long sections, cutting thicker parts in half lengthwise to make even pieces
1/2 cup tahini
1/2 cup water, plus extra as needed
1 small garlic clove, minced
1/2 tsp. lemon zest plus 1/4 cup juice from 1 lemon
1/2 cup roasted, salted pepitas, for serving (optional)
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Spice-Roasted Carrots with Lemon-Tahini Sauce

Spice-Roasted Carrots with Lemon-Tahini Sauce

Spice-Roasted Carrots with Lemon-Tahini Sauce
One Star Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:30 minutes
  • Cook Time:30 minutes
directions
1. Place a rack in the lower-middle of oven and heat to 450 degrees. In a large bowl, whisk oil, 2 tablespoons honey, cumin, coriander, cinnamon, 1 1/4 teaspoons salt, and 3/4 teaspoon pepper until combined. Add carrots, toss to coat, and transfer to a rimmed, parchment-lined baking sheet.
2. Cover baking sheet with foil and roast for 15 minutes. Remove foil and continue to cook until carrots are tender and lightly browned, about 15 more minutes.
3. While carrots are roasting, combine tahini, water, garlic, remaining 1 teaspoon honey, lemon zest and juice, and 1/4 teaspoon salt in a food processor and process until smooth, about 30 seconds, scraping down sides of bowl as needed. Add more water as necessary to achieve a drizzle-able consistency.
4. To serve, transfer carrots to a platter, drizzle with tahini sauce, and sprinkle with pepitas (if using).
Source: Hannaford fresh Magazine, November - December 2016
 
 
 
 
 
 
 
 
 
 
 
 
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