Warm roasted carrots are my true comfort food and can be eaten with just about anything 🙌🏻
While I love to roast them with ghee and sea salt, I am also a huge fan of middle eastern food and thought I’d give one of my favorites a little Mediterranean kick with the addition of drizzled tahini 😍
I used colorful carrots since they look prettier…the eye always eats first 😂
The best method to prepare these is to blanch the carrots so that they do not loose moisture in the oven 😎, then slather them in ghee, salt and a bit of pepper and bake until they are a bit crispy! Top with herbs and tahini and enjoy 😉
To make this side for 2-3 you need:
About 5 medium sized carrots, cut into wedges 🥕
Ghee for roasting 🧈
Flaked sea salt 🧂
Tahini for drizzling 🤩
Chopped parsley 🌿
Begin by bringing a salted pot or water to boil, while you’re waiting chop the carrots into wedges (usually 8 pieces per carrot) 🥕
When the water boils, blanch the carrots and cook for about 4 minutes. Quickly pour off the water and shock them with cold water so they they stop cooking. Carrots dry out easily in the oven so this step ensures that they are tender yet crispy when quickly baked in the oven.
Heat the oven to 400 ° F. Place the cooked carrots onto an oven safe dish and coat them with ghee and sea salt. Roast the carrots for about 7-10 minutes on each side.
Remove from oven, drizzle with a bit of tahini and chopped parsley and bake for another 2-3 minutes.