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Smokey Roasted Carrots with Tahini Ranch


We've got bundles of carrots in our boxes this week, and if you're soup-ed out, you can roast them for a quick and easy side dish! Roasted carrots are my new favorite side, they're sweet and nutty, and have a soft texture like a roasted sweet potato. You can roast them whole, slice them into smaller chunks, or halve them.

If you're wondering what Tahini is, I'll fill you in! Tahini is sesame seed paste, think peanut butter- but sesame seeds. Tahini is that zippy ingredient in hummus that gives it its tang, and is a really great base for sauces and dressings. I blended a few ingredients with a spoonful of tahini to make a vegan ranch, and I now want to cover my entire life in that sauce. You can find tahini in the Mediterranean aisle at the grocery store! Let's dig in!

Smokey Roasted Carrots with Tahini Ranch serves 4 Ingredients 1 pound Perfectly Imperfect Carrots 1 Tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon pepper 1 teaspoon seasoning salt, (or a pinch each of salt, garlic powder, & onion powder) Tahini Ranch 1/4 cup tahini 1 clove garlic, peeled 2 Tablespoons fresh dill 2 Tablespoons fresh parsley juice of 1 lemon 3 Tablespoons olive oil

Directions 1. Preheat oven to 400. Line a baking sheet with parchment, and cut carrots in half. 2. Toss carrots with olive oil and seasonings. Bake for 25 minutes, until carrots are golden brown. 3. Blend all ingredients for tahini ranch together until smooth. Drizzle sauce over warm carrots, and garnish with additional herbs. Serve as a side dish with a garden salad! We hope you'll try these roasted carrots this week, and enjoy them as much as we did! We love to see what you're cooking up with your boxes during the week, so tag us on Instagram @perfectlyimperfectproduce, so we can keep up with your foodie journey. Thanks for another great week, friends!

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