Lemon Garlic Tahini Sauce with Roasted Carrots
Ingredients
Lemon garlic tahini sauce
- 1/4 cup tahini
- 1/4 cup filtered water
- 2 Tbsp lemon juice
- 1/2 Tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp water, optional for thinning out your dressing
Carrots
- 1 package or 16 oz of carrots, washed, peeled, and trimmed
- 1 tsp oil, I used avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp thyme
- 5 cloves of roasted garlic (optional)
- 1/4 cup pine nuts (optional)
- 1 small purple onion, chopped (optional)
Preparation
Preheat your oven to 400 degrees Fahrenheit (204 C).
On a large sheet pan arrange the carrots evenly.
Sprinkle with oil, thyme, salt, and pepper and toss.
Bake for 30 minutes.
In a food processor or high powered blender combine all of the Lemon Garlic Tahini sauce ingredients and blend until smooth and creamy.
Take carrots out and check to make sure they are cooked all the way through by piercing the carrots with a fork.
Drizzle the Lemon Garlic Tahini Sauce over your Roasted Carrots and top with roasted onions, garlic, and pine nuts.
Serve, eat and enjoy
