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!
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
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1 tsp smoked paprika
- 3/4 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp good quality sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 cup chopped fresh cilantro for garnish
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.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Hi, I’m Katie Gates! I share satisfying, vibrant recipes (mostly plant based and sugar & flour free) to help you feel great while fully enjoying the deliciousness and beauty of food. I have taken lessons from several eating approaches including 
Do you have a cook book?
Fran
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I’m still working on it, it should be available sometime this month.
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
You use a total of 2 lbs of carrots (not oz) and that comes out to about 10-12 oz veggies per serving after roasting.
What a lovely and nice recipe by you 🙂
I made these today and they are just INCREDIBLE. Thanks for another great recipe!!
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