Roasted Spiced Carrots

Who said carrots were boring?! These roasted spiced carrots will delight your palettes in several ways! They're tender, bursting with spices, and topped with a deliciously creamy tahini sauce. Served on a bed of alfalfa sprouts and wild rice and topped with crunchy pumpkin seeds and pine nuts, this dish will wow your guests!

ROASTED SPICED CARROTS [VEGAN]

INGREDIENTS

FOR THE SPICED CARROTS:

• 1 1/2 pounds carrots, peeled
• 1 teaspoon paprika
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon fennel seeds, toasted and ground
• 1/4 teaspoon salt
• 1 tablespoon sunflower oil

FOR THE TAHINI SAUCE:

• 1 small garlic clove
• 1/4 cup tahini
• Juice from 1/2 of 1 lemon
• 1/4 teaspoon salt
• A couple of tablespoons of water (until the sauce is a pourable consistency)

FOR ASSEMBLY:

• 1/4 cup toasted pumpkin seeds
• 1/4 cup toasted pine nuts
• 1 cup of wild rice, cooked
• Alfalfa sprouts

PREPARATION

TO MAKE THE SPICED CARROTS:

1. Preheat oven to 425°F and line a baking tray with parchment paper.
2. In a small bowl, mix together paprika, cumin, fennel seeds, salt, oil. Toss carrots in spice/oil mixture.
3. Lay carrots in one layer on the baking tray. Roast carrots for 20-25 minutes until the carrots are tender but still have a firm texture.

TO MAKE THE TAHINI SAUCE:

1. Mix all ingredients together in a food processor.

TO SERVE:

1. Lay down rice, top with carrots, pumpkin seeds, and pine nuts. Sprinkle with a couple of small handfuls of alfalfa sprouts and drizzle generously with tahini sauce.
2. Serve warm or at room temperature.

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