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Roasted Cartel Spiked Carrots

Roasted Turmeric Spiked Carrots with Creamy Lemon Tahini Drizzle

Perfectly roasted, with a kick of creamy tahini dressing 


— 8-10 Carrots with leafy tops
— 2 tbsp New Harvest Turmeric
— 1 tbsp Smoked Paprika 🤫 coming soon to CSC
— 1 tbsp Garlic Powder
— 1 tbsp Olive Oil (to coat Carrots)

Lemon Tahini Dressing:

— 2 1/2 tbsp Tahini
— 2 tbsp fresh Lemon Juice
— 1/2 Clove grated Garlic
— 2 tbsp Olive Oil
— 1-2 tbsp Water


— 1/4 cup Cilantro
— Unsalted Chopped Nuts (like Pistachios or Cashews)


— Preheat oven to 450 degrees
— Trim, wash/scrub carrots
— Mix: Turmeric, Garlic Powder, Smoked Paprika
— Toss Carrots in Oil, coat with Mix
— Line Carrots on baking sheet
— Place a second baking sheet on top of Carrots, bake for 15 minutes
— Remove top sheet, rotate, roast uncovered for 10-15 more minutes (or until tender)
— Make the Lemon Tahini dressing: start with Lemon Juice, add grated Garlic. Add tahini, olive oil and stir. Add water gradually (until desired thickness), whisk.
— Serve Carrots drizzled Tahini dressing and garnish with chopped Cilantro and Nuts

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