Roasting carrots brings out their natural sweetness, but what really makes this dish is the contrast of colors and textures. The tahini sauce adds a creamy mouthfeel, while the pistachios offer crunch and orange or mixed carrots brighten up the whole platter. If you need an Instagram-worthy showstopper of a side dish, this will be it.

Servings: 2 to 4
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes

Ingredients

2 tablespoons avocado or melted coconut oil (use code TRAILTOHEALTH for 10% off)
1 tablespoon cardamom
1 bunch organic carrots, peeled (use code TRAILTOHEALTH for 50% off your 1st box)
3 tablespoons chopped fresh mint
¼ cup finely chopped pistachios

Sauce
½ cup tahini
1 lemon, juiced
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil (use code TRAILTOHEALTH for 10% off)
Water, as needed to thin sauce

Directions

1. Preheat the oven to 400 F (205 C).

2. In a small bowl mix the oil with the cardamom.

3. Place the carrots on a baking sheet. Using a pastry brush, brush the oil mixture on them.

4. Roast for 30-40 minutes until slightly browned and turning halfway.

5. For the sauce, combine the tahini, lemon juice, garlic powder, onion powder, and salt in a food processor. Pulse a few times and add water to thin the sauce to the desired consistency. I used about 6 tablespoons of water.

6. Remove carrots from the oven and arrange on a platter.

7. Drizzle with the tahini sauce and garnish with chopped fresh mint and pistachios.