Savory Roasted Carrots
These look and taste fancy but are an easy, family pleasing weeknight side. Sweet, nutty, and warm it's sure to be a summer favorite.
Roasted Carrots With Tahini & Crushed Sage Cashews
- 2 bunches carrots, scrubbed
- 1 tbsp avocado oil
- Salt and pepper, to taste
- Rich Nuts Sprouted Sage Cashews, crushed
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tsp finely minced garlic
- ⅛ - ¼ tsp red pepper flakes
- ¼ tsp salt
- Water, as needed to thin the sauce
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Toss the carrots with the avocado oil and a pinch of salt and pepper. Spread the carrots in an even layer on the baking sheet.
Transfer to oven and roast, flipping halfway, for 15-20 minutes or until golden brown and cooked to desired tenderness.
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, garlic, red pepper flakes, and salt. Whisk in water, a couple spoonfuls at a time, until tahini sauce is thinned to desired consistency.
Serving the carrots warm with a drizzle of the tahini sauce on top.