Want perfection on a plate? Here it is: naturally sweet, gluten free roasted carrots, creamy-rich and savory tahini sauce, and a finishing sprinkle of mint, smoked paprika, and lemon zest.
Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe
- 2 pounds carrots ends trimmed
- 3-1/2 tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground pepper
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh mint optional
- 1/2 teaspoon lemon zest
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the carrots in one layer, then brush them with 1-1/2 tablespoons of the olive oil. Season with 1/2 teaspoon salt, and pepper to taste. Roast until tender when pierced with a knife, 35 to 45 minutes.
Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil and the tahini, lemon juice, 1/2 teaspoon salt, and pepper to taste. Whisk with a fork until the sauce is the consistency of extra thick yogurt, adding 1 to 3 tablespoons of water, to thin, if needed.
Transfer the carrots to a platter. Drizzle half the tahini sauce over the carrots, then garnish with the smoked paprika, fresh mint, and lemon zest. Serve with the remaining tahini sauce on the side.