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



    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


    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.