Roasted Carrots with Garlicky Lemon Tahini Sauce
Perfectly roasted baby carrots with lemon garlic tahini sauce.
Servings: 4
Equipment
- This is an affiliate link.Baking sheet
- This is an affiliate link.Garlic press
- This is an affiliate link.Lemon squeezer
Ingredients
- 350g / 2 cups baby carrots
- 1 tbsp This is an affiliate link.olive oil
- flaked sea salt
For the garlicky lemon tahini sauce
- 95g / 1/3 cup This is an affiliate link.tahini paste
- 1 tbsp This is an affiliate link.olive oil
- 1 garlic clove crushed
- 1 lemon juice of
- 4-5 tbsp cold water
- salt to taste
- sumac
- parsley chopped (optional)
Instructions
- 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.
- 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.
- Drizzle the sauce over hot roasted carrots and sprinkle with 1/2tsp -1 tsp of sumac and fresh parsley.
Nutrition
Calories: 225kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 650mg | Potassium: 412mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14637IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 1mg