6 July, 2015
Roasted Carrots with Green Goddess Tahini
They call me the vegetable doctor. Well not really. But I like to think that I can make just about any vegetable taste delicious. If it isn’t delicious then what is the point of eating it anyway? It’s true, vegetables are super healthy and deliver much needed nutrients to our bodies. But if our taste buds aren’t happy then it isn’t likely that we will want to go back for more again and again (like we should). Roasted carrots are seriously delicious on their own, to me anyway, but sometimes they need to be brought to the next level.
The presentation in this recipe is meant to be my attempt at being a bit more fancy. For an everyday meal I would keep it simple by cutting the carrots into 1 inch sections. Roast them, toss them in the dressing, and sprinkle them with pumpkin seeds or chopped pistachios. Quick and easy for a side dish with loads of flavor and nutrients.
If you haven’t noticed yet, tahini is one of my new favorite ingredients. I love using it for savory and sweet dishes. What is not to love about tahini? The healthy fat is a perfect pairing for vegetables in order to help our bodies utilize fat soluble vitamins. Carrots in particular contain 3 out of the 4 fat soluble vitamins! Carrots are one of few vegetables that actually increase in nutrient density when slightly cooked and the beta-carotene (an antioxidant) in them becomes more bio-available. It never seems to amaze me the power of healthy foods.
Roasted Carrots with Green Goddess Tahini
Ingredients
- 1 pound raw carrots stems removed and washed (either leave whole or cut into 1 inch sections)
- 2 tablespoons coconut oil
- Green Goddess Tahini Dressing
- 1 tablespoon pumpkin seeds or chopped pistachios
- salt to taste
Instructions
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Preheat the oven to 400 degrees.
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On a lined cookie sheet toss the carrots and coconut oil to coat.
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Roast in the oven until tender yet still slightly crisp about 20-25 minutes.
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Remove the carrots from the oven and toss with the green goddess tahini dressing to coat.
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Top with pumpkin seeds and season with salt to taste.
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Store the leftovers in an airtight container in the fridge for up to one week.
Recipe Notes
*choose organic ingredients when possible.
2 Comments
YUM!!! I love roasted carrots and anything that says green goddess dressing. But then it has some tahini action going on – yesssss! Best carrot recipe ever!
Thanks for the kind words!