Tahini + Orange Roasted Carrots

Written by Kajsa IngelssonMarch 12, 2021

Let’s give a salute to the old and humble carrot, shall we?

Carrots are filled with vitamin A. An essential nutrient for good vision, among other things. In fact, carrots are loaded with beta carotene (as are most orange fruit and veggies) and beta carotene gets converted into vitamin A in your liver. Because beta-carotenes can’t be manufactured in the body, they must be obtained from your diet.

Since we mentioned one of the vital functions of the liver, cilantro is a very good heavy metal detoxifier. “But why should I care, you might think, I’m not eating any heavy metals”. Newsflash; heavy metals such as mercury are very common in fish (hello sushi) and also in the air we breath as a result from air pollution. Sucks I know, but better to know and act than to be oblivious jumping around. Cilantro will help to take some load of your precious liver. Trust me, you don’t want your liver to be unhealthy. I had a liver collapse when I was 19 and my goodness, it’s terrible, extremely (we are talking 11 out of 10) painful and very scary. Stay healthy friends!

This dish is warming without being heavy, making it an excellent dinner plate. The colorful dish is sure to be a pick me up during any dark night and will keep you feeling full until the next morning.

Tahini + Orange Roasted Carrots

  • 2 bunches thin carrots, greens trimmed and cut in half
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 2 tablespoons runny tahini
  • The juice from 1 orange
  • 4 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • The juice from 1/2 lemon
  • 1/4 cup (5 tablespoons or so) pomegranate seeds
  • Cilantro, to taste (as you can see on the pictures, I LOVE IT GIVE ME MORE MORE MORE)

Make it like dis;

  1. Preheat oven to 350°F (176°C) and line baking sheet with parchment paper.
  2. Line baking sheets with parchment paper. Divide carrots between 2 sheets and toss with 2 tablespoons olive oil, salt and pepper. Line them up face down.
  3. Roast for 10 minutes, flip carrots to face up, and switch oven racks so both sheets of carrots cook roast evenly. Roast for another 10-15 minutes until desired softness.
  4. Meanwhile, in a mixing bowl or blender, combine remaining ingredients aside from pomegranate seeds and cilantro to create tahini sauce.
  5. Once carrots are finished roasting, lay carrots on serving platter, pour over tahini sauce, chopped cilantro and pomegranate seeds.