While on my vegan kick, I picked up the Oh She Glows cookbook from [mega warehouse store]. In it, there’s a recipe for Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce (p. 191).
Well, I didn’t make that recipe, but I was inspired by it after picking up a bunch of rainbow carrots that my neighbor grew. How hyper-local is that? Roasting is one of the easiest way to prepare vegetables. I had some kale pesto that I made and stored in the freezer, so I decided to roast the carrots in the pesto. Once finished, I topped the vegetables with some leftover tahini I had in the fridge.
RAINBOW CARROTS ROASTED IN KALE PESTO WITH TAHINI
1 bunch carrots, tops* removed, cleaned, and dried. Wet carrots won’t roast well.
1/4 cup kale pesto**
3 Tbsp tahini for drizzling
Pre-heat oven to 400 to 425°F
Place your cleaned, dried carrots on a baking sheet.
Coat the carrots with the kale pesto.
Roast in the oven for 20 to 25 minutes.
Carrots are done when they look golden, crispy on the outside, and a fork goes through them easily.
Remember to drizzle the roasted carrots with that tahini you set aside.
*Save those carrot tops! I have a recipe for them…
**You can take your favorite basil pesto recipe and replace it with kale. Omit the cheese to make it vegan.