Roast Carrots with Tahini and Pickled Raspberries
The pickled raspberries and kale chips are optional but add nice acidity and texture to the dish.
Ingredients
2 lbs carrots, cut into large pieces
1 cup pickled raspberries (recipe linked to the left)
1/2 cup tahini
1 cup kale chips (recipes linked to the left)
Method
- Heat oven to 400F
- Toss the carrots with a big glug of olive oil and pinch of salt then roast until tender and deeply caramelized
- Transfer the carrots to a serving platter
- Drizzle the tahini all over liberally
- Dot the pickled raspberries all over and finish with a heaping of kale chips
