Seasons change, temperatures drop, and we're ready to turn on the oven again! That's good news, because fall gardens provide a vibrant bounty of root vegetables! Not only does roasting bring out their flavor and natural sweetness, roasting lots of them at one time on large sheet pans is a smart and efficient way to prepare veggies to enjoy all week long, as sides or in salads. And since we haven't met a roasted root vegetable that wasn't just as delicious cold as it was straight out of the oven, they're a convenient grab whenever hunger strikes. Pair your favorites with this savory tahini and Fire Cider dressing and you've got flavor at your fingertips!
You can use standard orange carrots in this preparation, but when rainbow carrots are available, why not go a little extra?
1 lb. carrots (cut lengthwise if thick)
1 Tbsp. sesame tahini
1 Tbsp. coconut aminos (you can also use tamari or soy sauce)
for spicy option add: 1 tsp. sriracha
Spread carrots in a single layer on a sheet pan and roast in a 400-degree oven for 20 minutes or until tender. Remove from oven. In a small bowl, whisk tahini, coconut aminos, and Fire Cider until combined. Add sriracha if you're going spicy. Drizzle dressing over roasted carrots and enjoy!