Roasted Whole Rainbow Carrots Over Creamy Hummus with Green Tahini Sauce
Eating by Elaine | by Elaine Gordon | photography by Elaine
This vibrant and seasonal whole roasted carrot side dish is always the center of attention when I serve it. The warm, sweet, soft slow-roasted carrots served over a bed of creamy hummus is just the perfect combination. I drizzled green tahini sauce overtop for an extra pop of herby flavor. I used all parsley in the sauce but you can use any combination of springtime herbs such as dill, mint or chives. You really cannot go wrong with this dish. I also sprinkled pomegranate seeds and hemp seeds on top for added nutrients and texture.
I hope you love this whole roasted carrot dish as much as we have been loving it. My husband said he doesn’t even really like carrots and thinks this is one of his favorite recipes.
This recipe is vegan, dairy-free, egg-free, soy-free, gluten-free, grain-free, refined sugar-free and nut-free.
More garnish ideas: pomegranate seeds, hemp seeds, roasted and salted pepita seeds (slightly ground), fresh herbs, chopped carrot top greens, flaky sea salt.
Click here to get the full recipe at EatingbyElaine.com.