Hey-hey, my friends! Happy Tasty Tuesday!
It is that time of week when we celebrate great food with a linkup party. I hope you join us today for the linkup below or just share your recent tasty finds with me in comments.
In light of recent Easter holiday, I wanted to share my tasty discovery with you today – roasted carrots. I generally LOVE roasted vegetables. I could eat any roasted vegetable every single day and twice on Sunday. 🙂
So, it wasn’t actually Easter that prompted my search for a recipe for roasted carrots, but rather a poor bag of whole carrots sitting in my fridge for a while. I felt bad for them so I needed to cook and eat them. 🙂
After searching the internet for a good recipe, I found one over at High Gate Hill Kitchen. I have modified the original recipe just a tiny bit, but otherwise, it is a great find and definitely goes into my recipe box.
ROASTED CARROTS WITH TAHINI DRIZZLE
INGREDIENTS:
1 bunch (basically as much as you have/want to make) of whole carrots
2 tbsp. tahini
Juice of one lemon
10-20ml ice water (I added 10 to make the drizzle not as runny)
2 tbsps sesame seeds
Olive oil
Salt and pepper, to taste
INSTRUCTIONS:
Preheat the oven to 400°F.
Wash the carrots, half if needed and place in a single layer on your baking sheet.
Drizzle with olive oil and toss until coated.
Sprinkle with salt and bake for 40 minutes, turning them after 20 minutes.
While the carrots are in the oven, prepare your tahini drizzle: combine the tahini, lemon juice, pepper and water in a bowl.
Whisk until there are no lumps left and the drizzle is smooth. It should be thin enough to drip off your spoon.
Toast the sesame seeds in a pan over high heat until they start to brown, 1-2 minutes, then remove from heat and set aside to cool.
To assemble: lay your roasted carrots on a plate and use a spoon to drizzle the tahini mixture over the top.
Sprinkle the sesame seeds over the top and serve immediately.
I made these carrots for the Easter dinner and they were a HUGE hit with my family (and I am talking 2 kids who are not big fans of vegetables, especially if they’re cooked).
Give this recipe a try, guys! And don’t forget to visit the recipe author’s blog and thank them!
Have a great week, friends!
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Oh yum! Those carrots look so good! Pinning and sending hubby a message to get some tahini after work!
Yuliya recently posted…I don’t to feed my family antifreeze! Or why we adopted a clean eating lifestyle.
Thank you, Yuliya 🙂 I hope you enjoy them!
YES THE CARROT RECIPE. Lena these look SO tasty! I mean like big ol greasy fries 🙂 which I love! I want to try them sans tahini! Do you need to peel the whole carrots first or no?
Amber recently posted…My Oatmeal – Cake Batter Oats
Thanks, Amber! They do look that way but think of how much better they are for you 🙂
I made them twice, first time the carrots were getting a little soft so I just scrubbed them really well. The second time I used the veggie peeler to peel them.
Those carrots looks amazing! I will def be making these in the near future. Thank you for hosting this!
You are very welcome! Thanks for stopping by!
simple, easy, and delicious! My favorite kind of recipe!
Nicole @ Fitful Focus recently posted…MyOatmeal – Peanut Butter Cookie Dough Overnight Oats {vegan}
Right there with you on that one, Nicole!
Good way to get the veggies in! Thanks for sharing your recipe at the Healthy Tuesday hop!
You’re welcome, Becca! Thanks for stopping by 🙂