Ingredients

The following ingredients have 4 Servings
  • 1 lb. long stem rainbow carrots
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon sea salt
  • 2 tablespoons tahini
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon sage, chopped

Instruction

  • Preheat oven to 400F.
  • Rinse your carrots and peel them.
  • Then, use kitchen scissors to cut off the long stem. I left a little stem nubbin because it makes me happy.
  • Place the carrots on a lined baking sheet and drizzle with coconut oil.
  • Sprinkle on the sea salt and bake them in the oven for 30 minutes.
  • I broiled mine on high for an additional 2 minutes.
  • When they come out of the oven, place them on the serving platter and drizzle with tahini.
  • Sprinkle with toasted pine nuts and chopped sage!