Roasted carrots with lemon garlic tahini dressing

In last week’s NEWtrition News, I learned that provitamin A carotenoids account for 30% of vitamin A requirements, and are found in foods like kale, spinach, and carrots.  So I made some carrots with tahini sauce and I have to say they’re pretty (Vitamin) A+.

Vitamin A is responsible for a strong immune system and decreased sensitivity to infections. Other sources of vitamin A include: squash, romaine lettuce, dried apricots, red peppers, fish and organ meats.

Carrots are also a rich source of the antioxidants lutein and zeaxanthin, which are great not only for eye health, but also for memory, learning, and brain health. Carotenoids and all sources of Vitamin A, however, are  fat-soluble, so make sure to pair sources (cooked spinach, kale, egg yolks, and orange veggies) with good fat sources to maximize bioavailability.

Hence I paired these carrots with a fierce, fun, fab, and FAT tahini sauce. It’s rich and tangy, which pairs perfectly with the sweet carrots. Check it out below!

Grab these things:

  • carrots
  • olive / avocado oil spray
  • dashes of each: paprika, garlic powder, salt, pepper, rosemary, and thyme
  • cilantro

Do these things:

  1. Peel carrots.
  2. Preheat oven to 375F.
  3. Spray carrots with oil, then add spices. I usually just had hefty shakes of each – nothing too scientific or specific, just based off of your own personal preference.
  4. Top with tahini tang and cilantro.

Sauce (combine all):

  • 2 tbsp tahini
  • 1/4-1/2 tsp fresh garlic (depending on your preference)
  • juice from 1 lemon
  • 1 tbsp coconut aminos
  • 1 tbsp nutritional yeast
  • salt
  • pepper
  • 3 tbsp warm water to thin

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