Description
These heirloom roasted carrots are the perfect flavorful and satisfying side that’ll add some color to your Thanksgiving table.
Ingredients
Units
Scale
- 1 cup wild rice
- 1 pound heirloom carrots
- 2 tablespoons olive oil (sub: avocado oil)
- 1 teaspoon ground cinnamon
- Sea salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
- 4 tablespoons water
- Sea salt and pepper, to taste
- 3 tablespoons raw pumpkin seeds
- 1 teaspoon olive oil
- Pinch sea salt
- 1/2 cup crumbled goat cheese
Instructions
- Roast the carrots: Preheat oven to 425 F. Line a baking sheet with parchment paper and add carrots. Drizzle with olive oil and sprinkle with cinnamon, salt, and pepper. Roast for 25–30 minutes, or until the carrots are easily pierced with a fork.
- Cook the wild rice according to package.
- Make the tahini sauce: Add tahini, cilantro, water, lemon juice, sea salt, and pepper to a food processor. Blend until combined.
- Add pumpkin seeds to a small skillet over medium heat. Add olive oil and sea salt. Sauté until toasty and golden brown (1-2 minutes). Toss constantly.
- Assemble: Place roasted carrots on a serving platter. Layer the grains over the top. Drizzle with tahini sauce, toss on goat cheese, and sprinkle with pepitas.