Spicy Tahini Infused Baby Carrots
18 April 2016
Steamed broccoli day in and day out can get really boring right!? I’ve been there with the whole protein and steamed veggies thing day in and day out…needless to say, eventually you get to a point where you actually can’t stomach the taste anymore. So I get you, trust me! I believe that everything we eat should be tasty, delicious, nutritious and satisfying. Yes, even side dishes! So enter my spicy tahini infused baby carrots. Aside from the fact that I am completely addicted to tahini, and like to put it on most things, tahini is rich in phosphorous, lecithin, vitamin C and promotes healthy hair, muscle tone, and it’s an alkaline food – which means it’s easy to digest and contributes to a healthy gut environment.
Serves 4 | Ready in 20 mins
1 clove fresh garlic – finely chopped
1 tbsp. extra virgin olive oil
1 tsp ground cumin
¼ tsp. ground cloves
¼ tsp. cinnamon
½ tsp. masala curry powder
2 tbsp. tahini
1 punnet baby carrots – whole or sliced
Rock salt to taste
1 tbsp. toasted sesame seeds
Handful fresh parsley leaves
In a medium sized frying pan, add olive oil, garlic, spices and salt. Sauté for 2 mins until garlic is slightly browned and spices are toasted.
Add carrots and continue to sauté for 5 minutes on medium heat.
Remove from heat and place carrots in a bowl. Add tahini and stir thoroughly.
Transfer carrots to an oven proof dish, and oven roast for 15-20 minutes until cooked through and crisp on the outside.
Drizzle with a little more tahini and sprinkle with toasted sesame seeds and fresh parsley leaves. Serve alongside your favourite protein.
Yours in Health Always