Roasted Carrots with Tahini and Pistachio
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Difficulty: Easy
Cuisine: Middle Eastern-inspired

Description:
Sweet roasted carrots get a nutty tahini drizzle, lemon, herbs, and pistachios for an easy side with enough polish for a holiday table.

Ingredients:
- 2.00 Tablespoon olive oil
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon kosher salt
- 0.75 Teaspoon ground cumin
- 1.00 Teaspoon honey
- 2.00 Pound carrots
- 0.33 Cup tahini
- 0.25 Cup pistachios
- 0.25 Cup mint

Instructions:
<ol><li>Heat the oven to 425 F. Toss carrots with olive oil, cumin, and 3/4 teaspoon salt on a rimmed sheet pan.</li><li>Roast for 25 to 30 minutes, turning once, until browned and tender.</li><li>Whisk the tahini, lemon juice, honey, remaining salt, and 2 tablespoons cold water until smooth.</li><li>Add more water, 1 teaspoon at a time, until the sauce is drizzleable.</li><li>Transfer carrots to a platter, drizzle with tahini sauce, and finish with pistachios and mint.</li></ol>

Notes:
<ul><li>Very thick carrots should be quartered so they cook evenly.</li><li>Maple syrup can replace honey.</li><li>Serve warm or at room temperature.</li></ul>

Source: https://recipesworthcooking.com/roasted-carrots-tahini-pistachio/export/