Ingredients

1 bunch dutch carrots (stems removed)
1 punnet cherry tomatoes
3 cloves of garlic crushed and diced
1 sweet potato (cubed)
2 lemons cut into quarter wedges
1 – 2 tbs Ras El Hanout spice (more if you like it spicy)
Handful fresh herbs (we like rosemary + sage)
Olive oil

* Ras El Hanout spice mix is available from most deli’s and gourmet grocery stores

Method

1. Wash and remove carrot stalks then put them in a baking dish
2. Scatter sweet potato, garlic, herbs and tomatoes over top
3. Sprinkle Ras El Hanout spice over the top
4. Add touch of salt and pepper to taste
4. Give decent pour of olive oil over the top
5. Squeeze all the lemons over the entire tray
6. Mix together to coat all ingredients with the olive oil and lemon
7. Nestle in lemon wedges

8. Baked in oven at approx. 120 degrees for about 2hrs
shaking it every 1/2 hr to recoat the veggies)

(You can roast it at a higher degree for a shorter time but flavours are best when slow roasted)

This tastes delicious served with Mayvers Tahini Sauce with couscous and green beans with Persian feta on the side.

PS – THIS TAHINI AND CARROT RECIPE IS AMAAAAAZZZING if you let it sit for 1 day before serving as all the flavours meld together.

Enjoy this delicious healthy Australian Tahini Recipe from your friends at Mayvers!