Today was the first day I could feel fall. We’ve had a crazy long, hot, and dry summer here. I’m in the mood for cool air, not sweating while I bake, and chilly nights cocooned in our comforter.
This morning when I let the dogs out I was legitimately chilly and it felt fabulous.
To celebrate fall’s approach I had to bust out a fall-themed recipe.
The carrots that look burnt are actually purple in color.
I wouldn’t serve you burnt carrots.
By the time the carrots finished cooking it was already 80 degrees in the house.
So much for fall.
I stuck the carrots in the fridge, chopped them up, and ate them on a salad instead.
Summer lives on!
Tahini + Cumin Roasted Carrots
- 1 bunch carrots [about 6-7]
- 2 Tbsp roasted tahini
- 1.5 Tbsp unrefined extra virgin coconut oil, melted
- 1 Tbsp honey or maple syrup
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- Preheat your oven to 400* and line a baking sheet with parchment paper or lightly grease the pan.
- Clean the carrots, trim the ends, and slice in half or quarter if they are very large.
- Whisk the tahini, coconut oil [or sub safflower/sunflower/etc.], honey, cumin, cinnamon, and salt in a bowl. The mixture will be very thick.
- In a large bowl coat the carrots with the tahini mixture using your hands.
- Lay in a single layer on the pan and roast for about 35 minutes until tender and golden brown. Flip once at 20 minutes.
- Serve immediately.
notes: The tahini mixture is outstanding on toast, raw veggies, sweet potatoes, or right off a spoon.
If carrots aren’t your thing I just remembered I have a similar recipe for tahini honey sweet potato fries.
I can’t wait for soup season! And squash! And apple cider!
I’ll stop dreaming and wait patiently.