European fusion•healthy
Roasted Carrots with Garlicky Lemon Tahini Sauce
Perfectly roasted baby carrots with lemon garlic tahini sauce.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350g / 2 cups baby carrots
- 1 tbsp olive oil
- flaked sea salt
- 95g / 1/3 cup tahini paste
- 1 tbsp olive oil
- 1 garlic clove (crushed)
- 1 lemon (juice of)
- 4-5 tbsp cold water
- salt to taste
- sumac
- parsley (chopped (optional))
Instructions
- 1
Preheat the oven to 200C/400F. Toss the carrots with olive oil and sprinkle with flaked sea salt. Place on a baking sheet and roast in the oven for 30-35 minutes, depending on the thickness of carrots.
- 2
In a jam jar mix tahini paste, olive oil, garlic, salt and lemon juice, put the lid on and shake hard until well combined. Add water 2-3 tbsp of water and mix, add the rest to desired consistency.
- 3
Drizzle the sauce over hot roasted carrots and sprinkle with 1/2tsp -1 tsp of sumac and fresh parsley.