Roasted Rainbow Carrots with Tahini Sauce

Created by Personal Chef Michele Leao

New recipe alert!

This Rainbow Carrot with Garlic Tahini Sauce Recipe is a show-stopping but surprisingly simple side dish. It’s ready in 30-mins or less and naturally plant-based, dairy free and gluten free. 

Rainbow carrots have the same taste and texture as classic orange carrots… they’re just more colorful. You can use either typical orange carrots or rainbow carrots for this recipe. 

Keep in mind that the baking time adjusts based on the size of your carrots. If you’re using full-sized carrots, use the entire baking time. For baby carrots, reduce the time by five mins. 

Enjoy, and message me on Instagram if you try it! 

Rainbow Carrots with Garlic Tahini

1 large bunch of carrots, (if you can’t find the tri-colored, regular orange carrots will work)
1/3 cup raw pumpkin seeds
1/4 cup toasted Pine Nuts
1/4 cup pomegranate seeds
Olive oil
Salt + pepper
Drizzle of Balsamic Reduction

Garlic Tahini Yogurt Sauce
5.3 oz cup dairy free yogurt
2 tsp minced garlic
1/4 cup tahini
1 tbsp lemon juice
1/2 tsp cumin

Peel carrots and Roast on 375F for about 20 min
Toast pine nuts in a small frying pan on medium low heat for about 1 min.
Blend all yogurt sauce ingredients
To assemble, spread the yogurt sauce in a flat plate
Garnish with fresh dill ( or any other herb of your preference)