Rainbow Roasted Carrots with Spicy Tahini Drizzle

Take a stab at what my favorite veggie is and I bet you’ll get it right. If you guessed roasted carrots -you’re right! Something about the sweetness in carrots when they’re roasted and a bit charred on the outside – perfection! It’s actually my favorite dish that my mom makes every year for Thanksgiving, which inspired me to make my own rendition of the carrots. Considering time is freaking FLYING by and Thanksgiving will be here before we know it!

This year will be the first year in a LONG time that I’m not spending actual Thanksgiving day with my mom and her INSANE spread. Given this, I had to be sure to test out my version of this recipe out so that I could bring it with me to Nick’s family Thanksgiving! Have to have a little PurelyPope touch on the big Turkey Day, right?!

Eating the Rainbow (Carrots) 

Something else I learned from the ever knowledgable Debbie Pope (my mom) is that you should always eat the rainbow! And no, that doesn’t mean sprinkles, Nick 😉 Different fruits and veggies that are colored differently have all different kinds of nutrients for your body to benefit from. According to Medical Medium, (orange) carrots alone can help rejuvenate your hair, skin & eyes – count me in!

Adding in the white, purple, and yellow versions of rainbow carrots just give you a bit more bang for your buck here! According to research, yellow carrots can help keep your reproductive system strong, while red and purple carrots are rich in antioxidants (similar to berries.) All carrots are very rich in Vitamin C which is amazing for your immune system!

Carrot Specifics 

The best part about these carrots in my opinion is how EASY they are and how GORGEOUS they look. You’ll trick your family that you’re a gourmet chef with these, trust me! It will be a Thanksgiving staple for years to come. Also, I highly suggest whipping up these Pumpkin Muffins for Thanksgiving Morning OR as a delicious dessert! Before we jump in, here is a list of the specific products I prefer to use for the recipe: ChocZero Maple Syrup, Soom Foods Tahini, and Huy Fong Sriracha Hot Chili Sauce.

Rainbow Roasted Carrots with Spicy Tahini Drizzle

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Serves: 4-5 Prep Time: 10 Minutes Cooking Time: 20 Minutes

Ingredients

• Carrots:
• 2 Bunches Organic Rainbow Carrots, Washed & Peeled
• 1 tbsp Olive Oil
• 2 tbsp ChocZero Maple Syrup
• 1/2 Lemon, Juiced
• Pink Himalayan Sea Salt and Pepper, To Taste
• Tahini Drizzle
• 1 Tbsp Tahini
• 1/2 Lemon, Juiced
• 1 tsp Sriracha
• 1 tsp ChocZero Maple Syrup

Instructions

Rootin’ for Carrots!

1. Preheat your oven to 400 degrees.
2. After you’e washed and peeled your carrots, trim the tops of the carrots so about 2-3 inches of stem are left on top of each.
3. Line your baking sheet with parchment paper.
4. Place carrots close together on the parchment paper.
5. Use a mixing bowl and whisk the olive oil, choc zero and lemon juice for the carrots, and drizzle evenly over carrots, making sure the carrots are evenly coated.
6. Sprinkle carrots with salt and pepper.
7. Bake carrots for 20 minutes.
8. While carrots are in the oven, grab a mixing bowl and whisk together tahini, lemon juice, ChocZero Maple Syrup and Sriracha.
9. Once carrots are finished baking, place on a dish to enjoy, with a bit of the drizzle on the carrots, and additional on the side!