Roasted carrots with walnuts and tahini
This side dish is very tasty and healthy, but I would not advice heating the oil more than 5 minutes due to oxidation. Oils get oxidize easily during heating, and the liver has a hard time detoxifing them out of the body.
Ingredients (Serves 8-10, use as a side dish)
Carrots, tricolor, 2 lbs. (washed, peeled). Take a look at the tri-color carrots photo in this post below.
Coriander, ground
Walnuts, roasted, chopped, 1/2 cup
Cilantro fresh, minced
Olive oil, extra virgin, 1 to 2 Tbsps., to taste
Tahini sauce to serve roasted carrots
Method:
Line a baking tray with parchment paper and pre-heat the oven at 425° F. Place the peeled and washed carrots on the tray and sprinkle with salt and ground coriander to taste. Bake for about 10 minutes or until almost tender, remove from oven and drizzle about 1 to 2 tablespoons of pure extra virgin olive oil and walnuts. Return to oven to continue to cook for about 5 minutes or until carrots are tender. Remove from the oven and transfer the carrots to a serving dish. Garnish with fresh mince cilantro and drizzle tahini sauce over them and serve immediately. Enjoy.
