Ingredients

1 bunch of “Dutch” baby carrots, halved
1-2 teaspoons of coconut oil/olive oil or ghee
1-2 Tablespoons of Moroccan Seasoning
Salt and freshly ground black pepper to taste

The dressing
1/4 cup of Mayvers tahini
1 teaspoons of garlic powder
1 teaspoons of freshly squeezed lime juice (about 1/2 a small lime)
A pinch of red pepper flakes
Salt and pepper to taste
2-4-Tablespoons of water – more or less to reach desired consistency.

Serve with
1-2 Tablespoons of pomegranate arils – fresh or freeze-dried
1-2 Tablespoons of fresh coriander (cilantro)

Method

For the dressing –
1 – Place all ingredients into a small bowl and stir to combine.
2 – Store in the fridge until you’re ready to use – excess dressing should keep well, covered/in a air tight container for 5-7 days
For the carrots –
1 – Preheat your oven to 175’C/350’F
2 – Line a baking tray with baking/parchment paper and set aside.
3 – Place your sliced carrots into a bowl, or directly onto your baking tray then drizzle with coconut oil, season with Moroccan seasoning and an extra pinch of salt and pepper if desired, and toss to coat.
4 – Place your carrots onto your prepared baking sheet, make sure your carrots are  evenly spaced on your baking sheet, you want to make sure they have some room to breathe, this is important, it ensures our carrots get nice crispy (not sad and soggy) edges!!!
5 – Roast for 20-25 minutes until the flesh is soft and tender and the edges are nice and crisp.
6 – Once your carrots are crisp and caramelized, transfer to a serving plate, drizzle with some of your spicy tahini and lime dressing, scatter over your pretty little pomegranate arils, sprinkle with coriander (cilantro) and finish with a cheeky squeeze of lime.

Delicious recipe by @emsswanston