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.


Made in Grafix