Roasted Rainbow Baby Carrots with Smoky Tahini & Parsley
Prep: 10 minutes
Roast: 30 minutes • Serves: 8
3tablespoons olive oil
1teaspoon kosher salt
1teaspoon ground black pepper
2garlic cloves
3tablespoons Ziyad Tahini
2tablespoons fresh lemon juice
1teaspoon honey
1/2teaspoon smoked paprika
1/4teaspoon ground coriander
2tablespoons chopped fresh parsley
1.Preheat oven to 400°. Pat carrots dry with paper towel. In medium bowl, toss carrots, oil, and 3/4 teaspoon each salt and pepper; spread on rimmed baking pan. Roast carrots 30 minutes or until easily pierced with a fork, rotating once.
2.In blender, blend garlic, tahini, lemon juice, honey, paprika, coriander, 3 tablespoons warm water, and remaining 1/4 teaspoon each salt and pepper until smooth. Makes about 1/2 cup.
3.Serve carrots drizzled with tahini sauce sprinkled with parsley.
Approximate nutritional values
per serving: 127 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
337mg Sodium, 13g Carbohydrates, 4g Fiber, 2g Protein
Dietitian’s tip:
> Rainbow carrots are not only gorgeous to look at, they are filled with unique nutritional qualities associated with the pigments that give them their hue. Eating the rainbow is not only pleasing to the eye but is good for your overall health.
