Sesame-Ginger Whole Roasted Carrots

This sesame-ginger roasted carrot dish, adapted from Michelle Tam's Ready or Not!, tastes great straight from the fridge or at room temperature, making it a great option for your Thanksgiving buffet AND more importantly, T-Day leftovers.

Prep Time 5

Cook Time 30

Total Time 35

Servings side servings

Author Phoebe Lapine

Ingredients

1 pound young carrots greens trimmed to 1-inch, scrubbed and pat dry
2 tablespoons olive oil
Sea salt
1 tablespoon toasted sesame seeds

For the sauce:

1 tablespoon tahini
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
1/4 cup orange juice I used lemon
2 tablespoons coconut aminos
2 garlic cloves minced
2 tablespoons peeled and minced ginger about 2 inches
1 teaspoon toasted sesame oil

Instructions

Preheat the oven to 425 degrees F with the rack in the middle position. Place your carrots in a single layer on a parchment-lined baking sheet.
Drizzle the olive oil on the carrots and sprinkle the salt on them.
Roast in the oven for 30 minutes or until the carrots are tender.
Meanwhile, make the sauce: combine all the ingredients in a small food processor or blender and puree until smooth. Taste for seasoning and add more salt as necessary.
Spoon the ginger-sesame sauce over the carrots and top with the sesame seeds.