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Roasted Carrots With Peanut Sauce
roasted carrots with peanut sauce
Prep Time: 00:05
Cook Time: 00:35
1 - 2 bunches carrots (you can use organic, non-organic, heirloom or baby carrots)
2 tbs olive oil
1 tsp salt
1 - 2 tsp black pepper to taste
1 1/2 juice of lemon
3 tbs peanut butter (or tahini if allergic to peanuts)
1 tbs water + extra tsp if needed
1Preheat oven to 400 degrees
2Wash your carrot and trim the tips if you bought some with stems attached. You don't have to cut the ends but you can if you don't like them there
3Lay the carrots flat on a baking sheet lined with aluminum foil. Drizzle the olive oil over the carrots and use your hands to roll the carrots around the ensure that they are all covered with oil on all sides. If you are making double batches, use extra baking sheets so the carrots are all in one flat layer
4Bake for about 30-40 minutes on the middle rack. If you like a little crunch to them, bake for less. If you want them softer, bake for 40-45 minutes. You can use a fork to test how soft they are.
5While the carrots are roasting, prepare the sauce. In a small bowl, combine the peanut butter (or tahini), the water, lemon juice, and black pepper. Use a fork or whisk to combine. The sauce should be thick enough that it's not watery but it should also be able to slide off your fork. If it is too thick, add more water until desired consistency is reached.
6Taste your sauce! Depending on your preference you can edit from here. Add a little more pepper, lemon juice or peanut butter according to what you are looking for. I ended up adding a teensy bit of lemon juice and peanut butter to mine as it went well with the main dish.
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