Skip the boring boiled carrots and make this recipe for roasted carrots with tahini, black olives and mint!
Fun fact: I have the worst vision of anyone I know. Like, without my contacts I literally can't see more than an inch in front of me. This was pretty traumatic in elementary school, when my fix was a pair of thick, purple glasses. As if I needed anything to make me more awkward.
So, despite the fact that I didn't really like carrots, I ate a lot of carrots, because, you know, carrots are good for your eyes. I wish I knew how delicious roasted carrots were back then because that would have saved me a lot of boring raw and boiled carrot dishes. They get all sweet and caramelized and delicious.
Roasted Carrots with Tahini, Olives and Mint
1 lb carrots, cut into sticks if large
1 tablespoon extra-virgin olive oil
1 tablespoon tahini
1 small garlic clove, minced
1 teaspoon red wine vinegar
1/4 teaspoon cumin
2 tablespoons chopped black olives
2 tablespoons chopped toasted almonds
1 tablespoon chopped fresh mint
Preheat oven to 425 degrees F.
Toss carrots with olive oil. Season with salt and pepper. Arrange in a single layer on a large baking sheet. Place in the oven and roast 20-25 minutes until tender and golden.
While carrots are still hot, drizzle with tahini. Sprinkle with garlic, vinegar and cumin then toss to combine. Toss in olives.
Place in a serving bowl. Garnish with almonds and mint. Serve warm or room temperature.