Roasted Carrots With Tahini Turmeric Dressing

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Peel carrots and trim off stem end. Make sure carrots are similar in size. Cut larger ones in half if need be.

3. 3

   In a bowl, toss carrots with 1/4 cup olive oil, 1/4 teaspoon salt and pepper. Lay carrots on lined baking sheet and bake for 30-45 minutes, depending on how thinly your carrots are sliced. When carrots are done, they should be fork-tender and have little spots of black on them.

4. 4

   For the sauce, mix remaining 1/2 cup olive oil, remaining 1/2 teaspoon salt, tahini, red wine vinegar, turmeric, rosemary and chile flakes. Whisk well, about 1 minute.

5. 5

   When carrots are done, remove to a platter and drizzle with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.