This week’s SoSueMe recipe for roast carrots drizzled with tangy lime-tahini dressing, is so simple, but absolutely packed with goodness. Every autumn without fail, my appreciation for roasted root veggies is reignited, and I absolutely love the sweet, warming flavour of roasted carrots. They make a brilliant accompaniment to any meal, or you could do what I do, and dip them whole into hummus or guacamole as a yummy and healthy snack!
Carrots are a brilliant source of beta-carotene, which gives them that distinctive orange colour. This nutrient converts to vitamin A within the body, with the help of dietary fat, which is why I paired the carrots with the tahini dressing. Vitamin A is crucial for healthy, clear skin and good eyesight, and an important nutrient to eat in sufficient amounts over the winter months.
I whipped up the lime tahini dressing in just a minute or two as the carrots were in the oven, and it tasted deliciously cool and creamy against the veggies. It actually works really well as a salad dressing made from very natural ingredients, as many store-bought dressings can contain a lot of sugar and salt.
Add these carrots to your Sunday roast over the weekend for an extra dose of nutrients!
I would love to know if you get a chance to make these roasted carrots with lime-tahini dressing! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- coconut oil, to grease
- 6 whole carrots, topped, tailed and peeled
- 1 tbsp light tahini (sesame seed paste)
- 1 tbsp fresh lime juice
- 2 tbsp unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 a tsp smoked paprika
- pinch of salt and pepper, to taste
- Preheat the oven to 200C and lightly grease a baking tray with coconut oil or lay down a sheet of greaseproof paper.
- Place the peeled carrots in the oven and roast for 20-25 minutes at 200C, until they begin to turn lightly golden-brown.
- As the carrots roast, place the tahini in a small bowl and add the lime juice, almond milk, apple cider vinegar, smoked paprika and seasoning. Mix it well until it forms a salad dressing consistency.
- Remove the carrots from the oven, drizzle on the dressing and serve warm.
- Any leftovers can be stored in an airtight container in the fridge for up to three days.