Honey roasted rainbow carrots
Ingredients
2 pounds rainbow carrots
3 tbsp tahini sauce
1/2 cup of walnuts
2 tbsp olive oil
1 tbsp raw honey
1 tsp ground cumin
3/4 tsp himalayan salt
1/2 tsp cayenne or black pepper
Heat oven to 400°F.
Use 1 tsp of oil to lightly oil a sheet pan or baking dish big enough to fit the carrots in a single layer.
Cut carrots into 2 to 3-inch sticks. Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise.
Whisk remaining olive oil, honey, cumin, salt and pepper/cayenne together in a bowl big enough to fit the carrots. Add the carrots and toss to coat. Spread the carrots in an even layer in the prepared pan or dish. Roast in the oven until browned and tender, about 20 minutes.
Drizzle tahini sauce and walnuts on top of the carrots and serve.
