Carrot sticks? Absolutely. Because rainbow-colored recipes win us over every single time. We’re currently obsessing over these roasted rainbow carrots from Our Body Book’s Adeline Waugh, and it has everything to do with this nutrient-dense chromotherapy – and the rosewater dip (really as good as it sounds!)
These heirloom carrots are perfect for roasting and get a kick from bold Middle Eastern spices, like sumac and za’atar. Pair with a bottle of rosé and you’ve got the quickest seasonal snack to prep for instant summer feels…
Whenever I have the opportunity to eat food that incorporates more than one color of the rainbow, I jump at it (sometimes literally). While you can absolutely make these roasted carrots with any color carrot you please, I opted for the rainbow ones. This delicious and satisfying recipe is almost too easy – I don’t even know if you can call it a recipe. Next time you’re stumped about what to eat and you want to keep it healthy, whip up some “fries” of the carrot variety. The dreamy rosewater tahini dipping sauce doesn’t hurt either…
Roasted Rainbow Carrots + Rosewater Tahini Dip
INGREDIENTS
For the carrots:
1 bunch of rainbow carrots (peeled)
1 Tbsp za’atar (available at most grocery stores)
1 tsp sumac
1 tsp garlic powder
1 tsp sea salt
1 Tbsp coconut oil
1/2 tsp cayenne pepper (if you like some spice!)
For the tahini dip:
1/3 cup tahini
1/4 tsp rosewater
1 Tbsp olive oil
1 garlic clove, mashed
DIRECTIONS
Preheat the oven to 400 degrees F. On a parchment paper lined baking sheet, toss carrots in coconut oil and sprinkle with spices. Mix everything together with your hands to make sure the spices are evenly distributed. Bake for 25 minutes, or until the carrots are tender but still crisp.
To prepare the dip, add all ingredients to a food processor and blend until smooth. Add a tiny bit of water if the dip seems too thick. Dip those carrot fries into your sauce with reckless abandon and enjoy!
Roasted Rainbow Carrots + Rosewater Tahini Dip
INGREDIENTS
For the carrots:
1 bunch of rainbow carrots (peeled)
1 Tbsp za’atar (available at most grocery stores)
1 tsp sumac
1 tsp garlic powder
1 tsp sea salt
1 Tbsp coconut oil
1/2 tsp cayenne pepper (if you like some spice!)
For the tahini dip:
1/3 cup tahini
1/4 tsp rosewater
1 Tbsp olive oil
1 garlic clove, mashed
DIRECTIONS
Preheat the oven to 400 degrees F. On a parchment paper lined baking sheet, toss carrots in coconut oil and sprinkle with spices. Mix everything together with your hands to make sure the spices are evenly distributed. Bake for 25 minutes, or until the carrots are tender but still crisp.
To prepare the dip, add all ingredients to a food processor and blend until smooth. Add a tiny bit of water if the dip seems too thick. Dip those carrot fries into your sauce with reckless abandon and enjoy!
