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Rainbow Carrots Tahini Sage Sauce

Slow Roasted Rainbow Carrots with Tahini Sage Cream

Course Appetizer, Side Dish
Cuisine Easter, vegan
Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Appetizer, carrots, Dairy Free, Detox, gluten free, Keto, Lemon, Low Carb, Plant Based, Probiotic, sage, side dish, tahini, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 60 kcal

Ingredients

  • 1 lb rainbow carrots
  • 2 tsp good quality vegetable oil
  • Sea salt
  • 1/4 c tahini
  • 1 tbsp tamari
  • 2 tbsp fresh sage divided
  • Juice of 1 lemon
  • 1 garlic clove crushed
  • 3 tbsp water

Instructions

  1. Preheat oven to 350 degrees, roast or convection roast
  2. Wash carrots, trim ends and lightly peel
  3. Slice lengthwise into uniform strips, so all are the same width, about 1/2"
  4. Place carrots on parchment lined baking pan, rub with oil, and sprinkle with salt
  5. Bake until carrots soften, about 30 minutes
  6. Meanwhile, blend tahini, tamari, 1 tbsp sage, lemon, and garlic until creamy
  7. Slowly add water, and blend until the consistency of honey
  8. Remove carrots from oven, and arrange on platter
  9. Drizzle with half of tahini cream, garnish with remaining sage, and serve
  10. Serve leftover tahini cream on the side for dipping