Roasted Carrots with Tahini Sauce

Ingredients

Ingredients

• 1 1/2 lb carrots, scrubbed, trimmed ( thin carrots work best here)
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin seeds (or use ground)
• 1 tsp coriander seeds (or use ground)
• 1/4 cups thick tahini paste (stir it first)
• 3-4 tbsp water, more as needed
• 1 tbsp maple syrup
• 1/4 tsp salt, more to taste
• 1/4 tsp pepper, more to taste

Instructions

1. Preheat oven to 425F.
2. Cut carrots so they are roughly equal in width- leaving the thinner ones whole. Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.
3. Spread out on a parchment-lined sheet pan in a single layer.
4. Roast until fork-tender at the thickest part, 20-30 minutes.
5. While the carrots are roasting, make the sauce. In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.
6. Spoon the sauce on a platter. When the carrots are tender, pile them on top of the sauce.
7. with Dukkah, pistachios, and fresh parsley.