You guys. These carrots are amazing. I knew they were going to be good but when Sean and I took our first bite . . . we were both so impressed with the flavor! I will definitely be making these for family meals . . . I know anyone and everyone will love them . . . and they are also definitely going into the regular dinner side rotation. I served them with quiche and it made for a perfect meal.
Ingredients – Roasted Rainbow Carrots
-2 bunches rainbow carrots, 1 3/4 lbs
-1 Tablespoon grapeseed or extra virgin olive oil
-3/4 teaspoon pink himalayan salt
-1/2 teaspoon cumin seeds
-1/2 teaspoon coriander seeds
-1/4 teaspoon black pepper
Ingredients – Cumin – Coriander Tahini Sauce
-2 Tablespoons tahini
-4 teaspoons fresh lemon juice
-1 Tablespoon extra virgin olive oil
-1 teaspoon ground cumim
-1/2 teaspoon ground coriander
-1/4 teaspoon pink himalayan salt
Directions
-Make the Roasted Rainbow Carrots: Preheat the oven to 425°F. Line a baking sheet with parchment paper
-Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots & pat them dry
-Place the carrots on the prepared baking sheet
-Drizzle the carrots with the oil & roll them on the baking sheet until the oil is evenly dispersed. Sprinkle them with the salt, cumin seed, coriander seed, & pepper. Leave 1/2 inch between each carrot
-Roast the carrots for 15 – 20 minutes, or until they are just fork – tender but still a bit firm. Be sure not to overcook them
-Make the Cumin – Coriander Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, oil, cumin, coriander, & salt
-Plate the carrots & drizzle the sauce on top. Serve any leftover sauce on the side
Another great Oh She Glows recipe !
XOXO
