Roasted Carrots with Tahini Mustard Sauce

This recipe is perfect as a delicious side dish for cozy fall or winter meals. Our sauce is tangy, sweet and a bit spicy with the help of Kozlik’s Mustard! Use any leftover sauce on a grain bowl for a satisfying work week lunch.

Yield: 4 Servings (Sauce makes ½ cup)

INGREDIENTS

For the carrots

  • 12–15 rainbow carrots, cleaned and trimmed
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • Toasted sesame seeds, for garnish

For the sauce

  • ¼ cup Nuts to You Tahini
  • 1–2 Tbsp Kozlik’s Dijon Classique Mustard
  • 1–2 Tbsp maple syrup
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp warm water
  • ½ tsp salt
  • ¼ tsp turmeric (optional)

INSTRUCTIONS

  1. Preheat oven to 400⁰F and oil a baking tray.
  2. Toss carrots in olive oil and salt. We cut some carrots in half to ensure they are all a similar size. Roast for 20 to 30 minutes, turning once, until golden brown and tender.
  3. Meanwhile, whisk all the sauce ingredients together until thoroughly combined. Taste and adjust seasonings.
  4. Arrange roasted carrots on a serving tray and drizzle with sauce. Garnish with toasted sesame seeds. Enjoy!

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