These easy oven-roasted carrots are tossed in olive oil with salt and pepper and roasted until tender and slightly browning, then topped with a yummy tahini dressing and fresh mint.
1lbscarrots - any kind will do - I use Nantes peeled and sliced in half lengthwise
olive oil
Kosher salt and fresh pepper
1/4cupfresh mint roughly chopped
Easy Tahini Dressing
1tbsptahini
1 tbsp olive oil
juice of a quarter lemon
1tbspwater
pinch of kosher salt and fresh pepper
Instructions
Preheat oven to 425 degrees.
Peel and slice carrots lengthwise. Place on a parchment paper-lined baking sheet and drizzle with olive oil, enough to lightly coat the carrots, and sprinkle a couple of pinches of kosher salt and fresh pepper. Use your hands to mix and ensure the carrots are evenly coated.
Roast at 425 degrees for 20-25 minutes, until tender when pierced with a fork, and browning. Flip the carrots at the roasting half point.
Once roasted, place in a serving bowl. Drizzle the tahini dressing over top and sprinkle a handful of roughly chopped fresh mint.
Easy Tahini Dressing
Add oil, tahini, lemon, water, and salt and pepper to a small mason jar with a lid and shake until well combined and smooth.