Roasted Rainbow Carrots with Citrus & Tahini

With widespread popularity, Tahini is the new “it” ingredient you’ve likely had in the last year or so. But what is it? Ethiopian sesame seeds ground into a tasty and nutritious paste. In fact, Tahini is an excellent source of calcium, with nearly ten times as much calcium as peanut butter. In this dish, it’s perfectly paired with medley of rainbow carrots, red onion, orange. Not only is this dish incredibly nutritious its savory, sweet, and surprisingly delicious. Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 10min

  Cook: 20min

  Serving: 8

• Ingredients

  1 lb rainbow carrots

  1 orange (large)

  1 red onion

  ⅓ cup tahini dressing

  1 lemon

  3 tablespoons maple syrup or honey

  olive oil

  chile flakes (optional)

  salt

  pepper (freshly ground

  garlic granules

  For Homemade Tahini Dressing:

  ⅓ cup tahini

  drizzle olive oil

  1 lemon (medium, juiced)

  1 Tbsp maple syrup

  pinch salt

  ¼ tsp garlic granules

For the Tahini Dressing :

(Skip step 1 if using store bought dressing.)

Special Note

If making the dressing add another 5 minutes to this cooking time.

Step 1

Mix all of the ingredients together and slowly add 1 tbsp of water until the consistency is smooth and creamy. (About 3-6 tbsp)

For the Dish:

Step 1

Preheat the oven to 425°F. Peel and cut the carrots in half lengthwise, and crosswise into shorter lengths, if necessary. Thinly slice the oranges and remove the seeds. Cut the red onion into wedges about ½-inch thick.

Step 2

In a large bowl, combine the carrots, oranges, and red onion. Drizzle with 3 tablespoons maple syrup and ¼ cup olive oil, add a pinch of chile flakes, if you want some heat, season with salt, pepper, and garlic and toss to coat.

Step 3

Arrange the mixture on a sheet pan and roast until the carrots are tender and glazed, stirring once or twice during roasting, 20 minutes.

Step 4

To serve, smear half of the tahini sauce on a platter and arrange the glazed carrots, oranges, and red onion on top. Squeeze the lemons over, drizzle lightly with olive oil, and serve warm.