Tahini Roasted Carrots

Preheat oven to 400ºF and line a large baking sheet with parchment paper or a silicone mat. Set aside.

Peel carrots and trim the ends. If carrots are very thick, slice in halves or quarters so that all pieces are similar in size.

In a large bowl, whisk together tahini, olive oil, curry, cumin, and salt. Add carrots, then with your hands, toss to coat carrots in tahini mixture.

Spread carrots in a single layer on prepared baking sheet (use 2 sheets if needed—do not crowd carrots, or they will steam instead of browning). Roast for 20 minutes, flip carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total). If using more than one pan, switch pans’ positions halfway through.

Serve warm.