Roasted Carrots with Meyer Lemon Tahini Dressing

These roasted carrots with garlicky lemon tahini sauce are a thing of beauty - the subtle tartness of the Meyer lemon dressing compliments the sweetness of the roasted carrots beautifully.

Ingredients:

• 2 lbs. small rainbow carrots scrubbed with ½ inch stems retained (larger carrots cut in half lengthwise)

• ¼ c virgin olive oil and more for roasting carrots

• 1 teasp salt and more for roasting carrots

• Fresh ground pepper for roasting carrots

• 4 tbsp Meyer lemon juice

• ¼ c tahini

• 2 minced garlic cloves

• Finely chopped carrot tops 

Instructions:

1. Preheat oven to 450 degrees

2. Toss carrots with olive oil and sprinkle with salt and pepper

3. Roast on baking pan lined with parchment for 30-45 min until carmelized

4. Mix dressing: whisking olive oil, lemon juice, tahini, garlic, 1 teasp salt

5. Plate carrots, drizzle with dressing and sprinkle with chopped carrot tops