ROASTED CARROTS with PECAN GLAZE
INGREDIENTS & EQUIPMENT
1 bag of baby carrots
2 tbsp olive oil
½ tsp cumin
½ tsp salt
FOR THE GLAZE
⅓ cup olive oil
¼ cup tahini
¼ cup lemon juice
¼ cup pecans
2 tbsp water
1/2 tsp salt
3 tbsp maple syrup
Measuring cups and spoons
CUT the baby carrots in half and place in a large mixing bowl with olive oil, cumin and salt. Mix together and place on a sheet pan.
ROAST the carrots for 45 min in 350 degree oven.
COMBINE the olive oil, tahini, lemon juice, pecans, water, salt, and maple syrup to create the glaze.
DRIZZLE the glaze goodness on the carrots.
LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.
SWAPS: Use any type of carrots you prefer.