Roasted Carrots with Date Tahini Sauce

Tender roasted carrots topped with a creamy date tahini sauce, brightened with lemon. An easy vegetarian side dish ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb carrots
• 2 tbsp olive oil
• 4 dates
• 3 tbsp tahini
• 1 lemon
• 2 tbsp warm water
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. (about 5 min) — 425°F
2. Peel the carrots and cut them into evenly sized sticks. Toss with the olive oil, kosher salt, and black pepper on a rimmed baking sheet. (about 5 min)
3. Roast the carrots for 20 to 25 minutes, turning once halfway through, until browned at the edges and easily pierced with a fork. (about 25 min) — 425°F
4. Blend the dates, tahini, lemon juice, and warm water until smooth. Add a little more water if needed for a spoonable sauce. (about 3 min)
5. Spoon the date tahini sauce over the hot roasted carrots and serve. (about 1 min)