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 (3 1/2 cups)
, 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 Tbsp)
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 cloves)
.
Step 6
Peel the
Fresh Ginger (2 Tbsp)
and mince.
Step 7
Combine
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.
Step 8
Spoon the ginger-sesame sauce over the carrots and top with the
Toasted White Sesame Seeds (1 Tbsp)
. Serve and enjoy!
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