Roasted Carrots with Garlic Tahini Sauce
The only roasted carrot recipe you will ever need.
Servings Prep Time
4sides 10minutes
Cook Time
40minutes
Servings Prep Time
4sides 10minutes
Cook Time
40minutes
Ingredients
Tahini Sauce
Instructions
  1. Preheat oven to 375°. To prepare the carrots, cut the greens from the bunch, leaving about a ½ to 1-inch stem. Scrub carrots under the faucet to remove dirt. Slice carrots in half lengthwise and lay in a single layer on a baking sheet. Drizzle with olive oil and salt as desired. For the garlic, cut the bottom head of the head of garlic to expose the cloves. Drizzle with 1-2 tsp of olive oil and wrap in aluminum foil. Roast carrots until tender, about 30-40 minutes and allow garlic to roast for 40 minutes total.
  2. While the carrots cook, prepare the pine nuts. Heat one teaspoon of oil in a non-stick skillet. Add pine nuts and saute over medium-low heat for 2-3 minutes until golden brown, tossing often. Set aside.
  3. To prepare the tahini, whisk together tahini, salt, yogurt and lemon juice in a small bowl. Refrigerate. Once the garlic head has finished roasting and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until smooth. (optional) Add 1 tablespoon of water at a time until sauce is desired consistency.
  4. Before serving, spoon the tahini sauce on the bottom of a serving plate. Place carrots on top, sprinkle with parsley and toasted pine nuts.