This sesame-ginger roasted carrot dish tastes great straight from the fridge or at room temperature, making it a great option for your Thanksgiving buffet and more importantly, T-Day leftovers.
Total Time
35min
4.5
6 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
3 1/2
cups
Baby Carrots
•
2
Tbsp
Olive Oil
•
to taste
Sea Salt
•
1
Tbsp
Toasted White Sesame Seeds
•
2
cloves
Garlic
•
2
Tbsp
Fresh Ginger
•
1
Tbsp
Tahini
•
1/2
cup
Extra-Virgin Olive Oil
•
1/4
cup
Rice Vinegar
•
1
Orange
, juiced
or Lemon Juice
•
2
Tbsp
Coconut Aminos
•
1
tsp
Toasted Sesame Oil
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C) with the rack in the middle position.
2.
Trim the green tops from the Baby Carrots (3 1/2 cups), leaving 1-inch. Wash, scrub, and pat dry.
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