This recipe was inspired by one of our culinary heroes, Yotam Ottolenghi. Feel free to replace the carrots with butternut squash or sweet potato. You can also replace the yogurt with 1 tbs of white miso.

INGREDIENTS
For the tahini yogurt sauce
3 tbsp of Seed + Mill Organic Tahini
2/3 c Greek yogurt
2 tbsp lemon juice
1 garlic clove (crushed)
Pinch of salt and pepper

For the roasted carrots
12 carrots, peeled and cut into sticks
3-4 tbsp olive oil
2 tbsp honey or date molasses
Pinch of salt and pepper
Handful of fresh thyme or other fresh green herbs

STEPS
1. Pre-heat oven to 425 °F. 
2 In a mixing bowl, whisk together to combine all ingredients for the tahini sauce until smooth. Refrigerate.
3. In another mixing bowl, toss together all ingredients for the carrots until the carrot-sticks are well coated. Spread over a baking sheet and roast for 40 mins.   Allow carrots to cool a bit before transferring to a serving plate. 
4. Drizzle with tahini sauce and garnish with a sprig of thyme or any other green herb