Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) with the rack in the middle position.
Step 2
Trim the green tops from the Baby Carrots (1 pound), leaving 1-inch. Wash, scrub and pat dry.
Step 3
Place your carrots in a single layer on a parchment-lined baking sheet. Drizzle the Olive Oil (2 tablespoon) on the carrots and sprinkle Sea Salt (to taste) on them.
Step 4
Roast in the oven for 30 minutes, or until the carrots are tender.
Step 5
Mince the Garlic (2 clove).
Step 6
Peel the Fresh Ginger (2 tablespoon) and mince.
Step 7
Combine Tahini (1 tablespoon), Extra-Virgin Olive Oil (1/2 cup), Rice Vinegar (1/4 cup), Orange Juice (1/4 cup), Coconut Aminos (2 tablespoon), garlic, ginger, and Toasted Sesame Oil (1 teaspoon) in a small food processor or blender and puree until smooth. Taste for seasoning and add more salt as necessary.
Step 8
Spoon the ginger-sesame sauce over the carrots and top with the Toasted White Sesame Seeds (1 tablespoon). Serve and enjoy!
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