Maple glazed carrots with tahini dressing (vegan, gluten-free)

INGREDIENTS FOR CARROTS

• 2 lb. medium carrots, tops trimmed to about ½", scrubbed

• 1 tablespoon extra virgin olive oil

• ⅓ cup pure maple syrup

• Sea salt

• Black pepper

• Cinnamon

• 1 tablespoon parsley, chopped

• Walnuts, chopped

INGREDIENTS FOR DRESSING

• 2 tablespoons of organic tahini

• 2 tablespoons of lemon juice

• 1 tablespoon of maple syrup

• 2 tablespoons of water (more for desired consistency)

• 1 small clove garlic, grated or minced garlic

• Pinch of sea salt

PREPARATION

1. Preheat oven to 400°. Arrange carrots in a single layer on a baking sheet.

2. Spread out carrots on foil. Top with olive oil.

3. Coat carrots with maple syrup. Then evenly coat with sea salt, black pepper, cinnamon.

4. Add walnuts and parsley throughout.

DIRECTIONS

1. Roast carrots in a preheated 400F oven until tender, about 45 minutes,

2. Turn carrots about 25 minutes in for them to cook evenly

3. Mix the tahini, lemon juice, maple syrup, garlic, pinch of sea salt, and enough water to get the sauce to the desired consistency

4. Serve the carrots topped with the tahini sauce, and add more fresh parsley - enjoy!