Roasted Carrots With Tahini & Crushed Sage Cashews

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

Ingredients

Carrots

• 2 bunches carrots, scrubbed
• 1 tbsp avocado oil
• Salt and pepper, to taste
• Rich Nuts Sprouted Sage Cashews, crushed

Tahini Sauce

• 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

Directions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. 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.

3. Transfer to oven and roast, flipping halfway, for 15-20 minutes or until golden brown and cooked to desired tenderness.

4. 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.

5. Serving the carrots warm with a drizzle of the tahini sauce on top.