Roasted Carrots with radishes and white beans sauce

Serves

Cook Time

15 min

Total Time

30 min

Side

No items found.

American 🇺🇸

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In our house we love the farmers market and getting the freshest, vibrant, nutrient dense vegetables they have to offer. The carrots in this recipe are so tender the roasting time was cut almost in half. You can certainly get carrots from the grocery store but as with most foods the fresher the better. This recipe is another quick weeknight dish as a side or snack. Adding the nutritional yeast to the sauce adds protein and vitamins and minerals.

Ingredients

2 bunches organic carrots with the tops on
1 bunch radishes
1 tsp kosher salt
1/2 tsp paprika
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/3 cup olive oil

Bean sauce:

1 15oz can white beans drained
1 tbls tahini
2 tbls nutritional yeast
1/4c water
Garnish: parsley and lemon wedges

Directions

Preheat the oven to 425F.
Wash the carrots well (if fresh from the farmers market do not peel the skin).
Cut the carrots into sticks on the bias 1/4 to 1/2” thick.
Slice the radishes.
Place the carrots and radishes on a sheet pan.
In a small bowl, whisk the salt, paprika, ginger, garlic powder, cumin, and coriander.
Then add the olive oil.
Pour the spice mixture over the carrots and radishes then toss well.
Spread in a single layer (do not over crowd them, use two sheet pans if necessary).
Roast for about 12-15 minutes (25 minutes if not using fresh) tossing halfway through, until the carrots are caramelized on the edges, the skins are wrinkled, and the inside is fork tender.
While the vegetables roast, add the beans, tahini, nutritional yeast, and water to a blender or food processor and blend into a smooth texture.
To serve add the bean sauce to a plate then top with the vegetables and garnish with parsley and a lemon wedge.