| Ingredients: | |
| 1 lb. |
Tri color carrots, tops trimmed to 1/2 inch, cleaned |
| 1/4 cup | Olive Oil |
| 2 T | Pure Maple Syrup |
| 1/2 cup | Tahini Paste |
| 1 T | Maple Bacon Shake |
| Juice of one lemon | |
| Chopped Hazelnuts, if desired | |
| Pomegranate Arils, if desired |
Instructions:
1) Preheat the oven to 400 degrees F. Toss the carrots with the olive oil and maple syrup until thoroughly coated, then season with Maple Bacon Shake.
2) Roast for 40 minutes, or until soft, flipping at 20 minutes to prevent burning.
3) In a bowl, mix together the lemon juice and tahini. The mixture will be quite thick. Add 1-3 T of hot water until a pale sauce forms. Drizzle over the roasted carrots and top with hazelnuts and pomegranate arils, if desired. Serve and enjoy!