I’m not a fan of cooked carrots – too sweet and mushy…but then I saw these gorgeous tri-color guys and couldn’t resist buying them. I realized if I roasted them myself, I could ensure they would be on the firmer side. Problem: solved.
After shaving the carrots, I drizzled them with olive oil and dusted them with paprika, garlic powder, and cayenne. Then I roasted them in a 425 oven for about 25 minutes. When they came out, I covered them with tahini sauce (tahini, water, salt, and lemon if you’ve got it) and served with a side of hummus (optional).
Super healthy side dish alert! It’s also good for potlucks because it tastes good at room temp and can be easily transported with the tahini in a separate container for dipping.
Peaches to Apples 