ROASTED CARROTS WITH WALNUTS AND TAHINI

Written By Jess Thompson

An easy and warm salad for fall or winter. Also perfect for bigger gatherings as it appeases so many different tastes while everyone is eating clean.

Ingredients

  • 1 bag of colourful organic carrots

  • Organic sesame tahini

  • Handful of organic parsley (optional)

  • Walnuts (optional)

  • 1 tbsp of coconut oil

  • Himalayan salt to taste

Soak your bag of colourful organic carrots in 1 large bowl of distilled water and 1 capful of 3% hydrogen peroxide for at least 15 minutes. Turn on oven to 400c. Take carrots out and put them in your pan. Melt the coconut oil and coat the carrots. Put the carrots in the oven for approx 20 minutes (be sure to check your carrots as every oven is a little bit different).

Take the carrots out and place them on your serving plate. Sprinkle salt over carrots then drizzle tahini. If adding walnuts, cut them into smaller pieces and sprinkle over dish. Add sprigs of parsley and serve.

Jess Thompson https://www.thepowerinhealth.com
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