ROASTED CARROTS WITH TEQUILA TAHINI
An easy snack that takes no time! The tequila adds to a great earthiness to the dish, pairs great with carrots (raw or roasted!)
4 Medium Carrots ( peeled, cut into 3-inch pieces,
halved length wise)
1/2 tablespoon Olive Oil
1/4 teaspoon Ground Cumin
Salt & Pepper to taste
Tequila Tahini Dressing Ingredients:
2 tablespoon Tahini
1 tablespoon fresh Lemon Juice
1/2 Tbsp Honey
1 tablespoon Olive Oil
Large Pinch of Sea Salt
1 tablespoon Tromba Tequila
Za'atar or Chopped Pistachio Garnish (optional)
Yield: 4 Servings
Reheat oven to 425 degrees F. Line small baking tray with parchment paper or aluminum foil.
Cut carrots into thin strips Place carrots in a single layer onto the prepared baking sheet. Toss carrots with oil, cumin, salt and pepper.
Bake 15-18 minutes if you still want a crunch to it or 20 minutes until tender when pierced with a fork, flipping once.
Prepare dressing when carrots are cooking. Combine all ingredients in a small bowl, wisk until smooth. Take carrots out and line on serving plate. Spoon over Tequila Tahini , garnish with za'atar or pistachio (optional). Serve when warm.