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Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 1 pound Fresh Carrots (peeled)
- 3/4 cups Extra Virgin Olive Oil, Divided
- 3/4 teaspoons Kosher Salt, Divided
- 1/4 teaspoons Black Pepper
- 2 Tablespoons Tahini
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Turmeric Powder
- 1 teaspoon Fresh Rosemary, Chopped
- 1 pinch Red Chile Flakes
Method
- Preheat oven to 425°F.
- Peel carrots and trim off stem end. Make sure carrots are similar in size. Cut larger ones in half if need be.
- In a bowl, toss carrots with 1/4 cup olive oil, 1/4 teaspoon salt and pepper. Lay carrots on lined baking sheet and bake for 30-45 minutes, depending on how thinly your carrots are sliced. When carrots are done, they should be fork-tender and have little spots of black on them.
- For the sauce, mix remaining 1/2 cup olive oil, remaining 1/2 teaspoon salt, tahini, red wine vinegar, turmeric, rosemary and chile flakes. Whisk well, about 1 minute.
- When carrots are done, remove to a platter and drizzle with the sauce.
