Roasted carrots with walnuts and tahini
For a winter snack or side dish, this delicious recipe with a tahini sauce is sure to be full of flavor.
Walnuts have alpha-linolenic and linoleic acids, which may have anti-inflammatory effects that keep blood vessels healthy, in addition to having favorable effects on blood lipids.
Tahini also has selenium. It acts as an antioxidant and helps lower inflammation in the body. Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits.
Ingredients
Serves 2
1 bunch baby carrots, cleaned and greens cut
2 tbsp avocado oil
1/2 cup walnuts, chopped
1 bunch cilantro, leaves picked
1/2 cup tahini
1/2 cup water
1 lemon, zest & juice
Preheat your oven to 180C. Toss your carrots in a mixing bowl with avocado oil and a dash of salt and pepper. Lay them down on a parchment-lined cookie sheet. Roast in the oven for 10-15 minutes, or until a paring knife pokes through them easily.
While those carrots are roasting, whisk together your tahini, water, and lemon zest + juice. Add more tahini to thicken, and more water to thin. Salt to taste.
Serve your carrots with walnuts and cilantro on top. Drizzle your tahini on top, or serve on the side!