Provided by Cole Billik
December 16, 2020
Ingredients:
2 lbs of peeled carrots, washed under warm water
3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves
1/2 teaspoon oregano
3 tablespoons finely chopped dill
For sauce:
1/4 cup (64 grams) pure ground tahini paste
2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)
2 to 3 tablespoons cold water
1/2 teaspoon kosher salt
1 small garlic clove, pressed
1/4 teaspoon freshly ground black pepper
Instructions:
Preheat the oven to 400 degrees.
Toss 2 lbs of carrots with 3 tablespoons of olive oil, and salt, pepper, thyme, and oregano to taste
Distribute carrots evenly across a baking sheet and roast in the oven for 40 minutes, or until carrots are soft and begin to brown
While roasting, combine tahini paste, lemon juice, garlic, water, salt, and pepper together in a small bowl and mix with a fork until consistency is light and viscous.
Remove carrots from oven, top with tahini-lemon sauce and dill, and serve immediately