-Preheat oven to 425 degrees Fahrenheit.
-Arrange the carrots on a large rimmed baking sheet and drizzle with the 2 tablespoons of olive oil. Sprinkle with the salt and cumin, shake the pan to coat the carrots, and roast them, turning once midway through, until they have softened and their edges are golden, 25 to 27 minutes.
-Make the tahini glaze: While the carrots are roasting, whisk the 1/3 cup olive oil, tahini, lemon juice, silan, water, salt, and cayenne in a medium bowl until smooth and pourable, adding an additional tablespoon of water if necessary.
-Remove the carrots from the oven, transfer them to a serving platter, and drizzle them with the tahini glaze. Using tongs, gently toss to coat.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 263 (93%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 375.8mg||13 %|
|Potassium 95mg||3 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.9g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
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