Turmeric Roasted Carrots w/ Tahini Drizzle

This gorgeous and flavorful dish is inspired by this recipe over at Simply Scratch, modified slightly. This recipe makes enough for 2 complete and classy meals. (1 serving pictured above). I was surprised at how filling this was!

Turmeric Roasted Carrots w/ Tahini Drizzle

Veggies | Protein | Fat
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Active Time: 10 minutes
Inactive Time: 30 minutes
Servings 2

Ingredients
 

  • About 2 lb medium carrots

Protein

  • 2 oz chopped pistachios

Tahini Dressing (Protein + Fat)

  • 2 oz tahini, 1 protein serving
  • 1 Tbsp olive oil, 1 fat serving
  • 1/2 tsp garlic powder or fresh grated garlic
  • 2 Tbsp fresh lemon juice, strained to catch seeds
  • 1 to 2 Tbsp warm water
  • 1/4 tsp smoked paprika
  • 1/4 tsp good quality salt

Fat

  • 1 Tbsp preferred oil for roasting, I use olive oil or coconut oil

Seasonings

Instructions
 

  • Position the rack in the middle of the oven and then preheat to 400°F.
  • Scrub the carrots well but do not peel. Trim off the leafy green tops, leaving an inch or so. Cut the carrots in half lengthwise and place onto a rimmed, metal baking sheet.
  • Rub the carrots with the 1 tbsp of oil, turmeric, curry powder, smoked paprika, oregano, garlic powder, pepper, and salt. Place the carrots cut-side facing down onto a rimmed metal baking sheet.
  • Roast for 25-30 minutes, rotating the pan partway through.
  • Meanwhile, whisk together the tahini sauce ingredients.
  • Once the carrots are roasted, immediately transfer them to a platter. Drizzle the tahini sauce over it and garnish with the chopped pistachios and cilantro.
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10 Comments

  1. Do you have a cook book?

    Fran

    Sent from my iPhone

    >

  2. Hi
    Tks for this recipe. Confused, hoeever, on yr veggie portions as you mention forst 10-12oz. veggie serving and then further down 2oz veggies

    Thank you

  3. mistimaan

    What a lovely and nice recipe by you 🙂

  4. I made these today and they are just INCREDIBLE. Thanks for another great recipe!!

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