How to make it
For the Carrots
Line a sheet pan with parchment paper and preheat oven to 425F.
Cut ends off of carrots and wash.
Spray to coat, or toss in olive oil.
Drizzle on honey and sprinkle seasonings. Toss with hands.
Bake on cookie sheet for 15 minutes. Stir carrots around, and bake for another 5-10 minutes until fork tender
For the Drizzle
Mix tahini, lemon, and garlic.
Thin out with water, and stir until homogenous.
To Assemble
Place carrots on plate, drizzle with tahini lemon sauce, and garnish with fresh parsley.
What you’ll need
For the Carrots
1 lb rainbow carrots
1- 2 tsps olive oil, or non-stick spray oil
1 tsp honey
3/4 tsp garlic powder
1/2 tsp seasoning salt
fresh cracked pepper
1/8 tsp cinnamon
sprikle of parsley flakes
For the Drizzle
1 Tbsp tahini paste
3/4 Tbsp lemon juice
1 clove minced garlic
1 1/2 Tbsps water
