INGREDIENTS

• 1 lb carrots
• Kosher salt and fresh pepper
• 1/4 cup fresh mint roughly chopped
• 1 tbsp tahini
• 1 tbsp olive oil
• juice of a quarter lemon
• 1 tbsp water
• pinch of kosher salt and fresh pepper

PREPARATION

Preheat the 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. To make 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. Once roasted, place in a serving bowl. Drizzle the tahini dressing over top and sprinkle a handful of roughly chopped fresh mint.