30 minutes
Tender roasted carrots seasoned with caraway seeds and sea salt, served with a tangy roasted lemon tahini sauce.
Carrots With Greens, washed and trimmed
0 bunches
tablespoons
teaspoons
teaspoons
Lemons, halved
each
1. Prepare and roast carrots
Preheat your oven to 450°F (230°C). Place the carrots on a sheet pan. Drizzle with olive oil, sprinkle with sea salt, and scatter the caraway seeds over the top. Add the lemon halves to the pan. Roast for about 30 minutes until the carrots are tender and slightly charred.
2. Squeeze roasted lemon and serve
Squeeze the juice from one of the roasted lemon halves over the carrots. Arrange the carrots on a serving platter and serve with the Roasted Lemon Tahini sauce.
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