Today is SUCH beautiful day today! I feel like days like this are so rejuvenating. We have these rainy days and as much as I let me kids get out in the rain and stomp in puddles, there’s something about the sunshine that nourishes you. I mean, obviously wear sunscreen and all.
If you remember my Orange Cauliflower post, I said it was a whole week of pretty, colorful veggies. I’m rounding out the week with this GORGEOUS platter of Roasted Rainbow Carrots with Tahini Drizzle. Um, notice anything else super awesome? Liiiike the pine nuts? Toasted, obv.
As awesome as baby carrots are for dipping in hummus and alll the other dippable things, there’s something about these long and elegant carrots that just feels so fancy and impressive. The carrots I got were so sweet. I was shocked they could be so unexpectedly flavorful! I thought I knew carrots before, carrots are carrots, right? But, these were particularly amazing. I think the purple is my favorite. I swear it was almost like they were candied carrots.
((Skip this paragraph if you hate information)) I just googled whether rainbow carrots have superior nutritional benefits to traditional orange carrots and turns out it varies by color. Ok nerd alert, but check out this Times article all things rainbow carrots. It’s so informative and it confirms that the purple carrots are sweeter! I knew it. Omg, I love.
So let’s make some Roasted Rainbow Carrots with Tahini!! They’re so easy, you guys!!
Rinse your carrots and peel them.
Then, use kitchen scissors to cut off the long stem. I left a little stem nubbin because it makes me happy and gives you something to hold on to if you’re like me and forgo a fork and knife and just pick this baby off the plate.
Although technically these are probably not finger food and you should NOT use your fingers if you have company over. Orrr if you’re trying to teach your kids manners.
By the way, the whole “purple carrot” and “yellow carrot” thing makes them super toddler friendly and gets them excited about eating something fun and new!
Place the carrots on a lined baking sheet and drizzle with coconut oil.
Sprinkle on the sea salt and bake them in the oven for 30 minutes.
I broiled mine for an additional 2 minutes.
When they come out of the oven, place them on the serving platter and drizzle with tahini.
Sprinkle with toasted pine nuts and chopped sage!
- 1 lb. long stem rainbow carrots
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon sea salt
- 2 tablespoons tahini
- 1/4 cup pine nuts, toasted
- 1 tablespoon sage, chopped
- Preheat oven to 400F.
- Rinse your carrots and peel them.
- Then, use kitchen scissors to cut off the long stem. I left a little stem nubbin because it makes me happy.
- Place the carrots on a lined baking sheet and drizzle with coconut oil.
- Sprinkle on the sea salt and bake them in the oven for 30 minutes.
- I broiled mine on high for an additional 2 minutes.
- When they come out of the oven, place them on the serving platter and drizzle with tahini.
- Sprinkle with toasted pine nuts and chopped sage!
- Serving Size: 4
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