ROASTED CARROTS with PECAN GLAZE

This vegetable dish is a beautiful side to any holiday meal. The sweet tahini pecan glaze accompanied by the beautiful carrots are simply delicious!

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

Mixing bowl

Measuring cups and spoons

Whisk

Sheet pan

Serving dish

METHOD

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.

ENJOY

NOTES

LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.

SWAPS: Use any type of carrots you prefer.

ROASTED CARROTS with PECAN GLAZE

REVIEWS

© 2020 by Emma Gabay