Name: Pan-Roasted Carrots with Tahini Sauce
Ingredients: 2 lb carrots; 2 tbsp olive oil; 1 tsp salt; ¼ tsp freshly cracked black pepper; 1 cup quinoa (optional); 1 cup Greek yogurt; 1/2 cup tahini; 1 teaspoon salt; 1/2 cup pepitas, salted and roasted; 2 tbsp chopped fresh parsley; 1 tsp ground sumac; 1 tsp freshly ground pink peppercorns

Ingredients

Scale

2 lb carrots
2 tbsp olive oil
1 tsp salt
¼ tsp freshly cracked black pepper
1 cup quinoa (optional)
1 cup Greek yogurt
1/2 cup tahini
1 teaspoon salt
1/2 cup pepitas, salted and roasted
2 tbsp chopped fresh parsley
1 tsp ground sumac
1 tsp freshly ground pink peppercorns

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Instructions

Preheat oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup. 
Toss carrots with oil, salt, and pepper.  
Pour onto prepared baking sheet. Arrange carrots in a single layer. 
Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store-bought carrots. Ensure carrots are tender when pierced with a fork.
Optional: While the carrots are roasting, cook one cup of quinoa using the directions provided on the bag.
Mix together yogurt, tahini and salt, set aside. 
When the carrots are fork-tender, serve them over an optional bed of warm quinoa. Garnish with parsley, a drizzle of tahini sauce, pepitas, a sprinkle of ground sumac and pink peppercorns. The adventuresome among us could add some fresh pomegranate or a spritz of fresh lime.