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Roasted Rainbow Carrots


I'm not going to pretend that these roasted carrots look delicious. They don't. Especially the purple carrots... Those look highly suspect. 

Anyway, while this looks like a plateful of grossness, it was actually very tasty.  

I coated the rainbow carrots in grape seed oil, sprinkled them with salt, cumin, and pepper and roasted them at 425 degrees for 20 minutes.  

While they were roasting, I whipped up a little cumin tahini sauce.  

2 tbs. tahini  

4 tsp. fresh lemon juice  

1 tbs. extra virgin olive oil  

1 tsp. ground cumin  

1/4 tsp. sea salt  

Once the carrots finished roasting, I drizzled the sauce over top.  



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