Ingredients
Scale
Spice Mixture
- 2 tablespoons cumin seed
- 1 tablespoon coriander seed
- 1/2 tablespoon dried thyme
- 1/2 tablespoon black peppercorn
Carrots
- 2 bunches rainbow carrots
- 1 tablespoon extra virgin olive oil
- 2 teaspoons spice mixture
Cumin-Coriander Tahini Sauce
- 2 tablespoons tahini
- 4 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin- spice mixture
- pinch of sea salt
Instructions
Spice Mixture
- Place all ingredients in a spice grinder.
Carrots
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Trim the stems off the carrots, leaving a couple of inches of stem intact. Wash the carrots and gently pat them dry.
- Place the carrots on the prepared baking sheet.
- Drizzle the carrots with oil and roll them on the baking sheet until the oil is evenly dispersed. Sprinkle them with spice mixture. Leave ½ inch between each carrot.
- Roast carrots for 15 to 20 minutes or until they are just fork-tender but still a bit firm.
Cumin-Coriander Tahini Sauce
- In a small bowl, whisk together the tahini, lemon juice, oil, spice mixture and salt.
- Plate carrots and drizzle sauce on top.