I love veggies that are oven roasted. Who am I kidding? I like them grilled, sauteed and steamed too! But this recipe is delicious! You can eat these carrots seasoned to perfection on their own, or you can whip up (literally it takes moments) a yummy spiced sauce to drizzle over top to make them even better! This recipe came from Angela Liddon, although I like to add garlic to the sauce. :)
Preheat oven to 400f. Scrub carrots lightly. I like organic as they don't have to be peeled. Trim the stems off. Cut thick carrots in half lengthwise. Place onto a baking sheet with parchment paper. Drizzle with olive oil and flip/stir to coat both sides.
In a small bowl, combine cumin, coriander, sea salt, black pepper (& optional garlic powder). Sprinkle evenly over carrots, flipping/stirring again. Place in oven for 15 minutes. Flip and cook for another 10.
In a small bowl combine tahini, freshly squeezed lemon juice, olive oil and spices. Whisk until smooth. Drizzle on top of carrots when they are finished cooking. Enjoy!