Roasted Tahini Carrot
- About 5 medium sized carrots, cut into wedges
- Ghee for roasting
- Flaked sea salt
- Tahini for drizzling
- Chopped parsley
- Begin by bringing a salted pot or water to boil, while you’re waiting chop the carrots into wedges (usually 8 pieces per carrot)
- When the water boils, blanch the carrots and cook for about 4 minutes. Quickly pour off the water and shock them with cold water so they they stop cooking. Carrots dry out easily in the oven so this step ensures that they are tender yet crispy when quickly baked in the oven.
Heat the oven to 400 ° F. Place the cooked carrots onto an oven safe dish and coat them with ghee and sea salt. Roast the carrots for about 7-10 minutes on each side.
Remove from oven, drizzle with a bit of tahini and chopped parsley and bake for another 2-3 minutes.
Serve with your favorite main course
Recipe by @cure.eated on instagram