carrots with tahini sauce
|
12 large carrots |
|
3 tablespoons tahini |
|
½ cup water |
|
1 tablespoon olive oil |
|
1 tablespoon maple syrup |
|
1 tbsp coconut oil |
|
½ teaspoon of salt |
|
½ teaspoon black pepper |
|
juice of one fresh lemon |
Preheat oven to 180 degrees C
Cut the tops of the carrots, wash and place on a baking sheet.
Drizzle melted coconut oil over the carrots and mix with your hands. Add fresh black pepper, dash of cinnamon, and sea salt 1 tsp.
In a small bowl combine the tahini, maple syrup, ½ teaspoon salt, lemon juice, 1 tablespoon olive oil, and water until thick and creamy.
Pour over carrots and serve.