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