Ingredients:

• 5 peeled carrots
• 4 tbsp extra-virgin olive oil
• Fine sea salt, to taste
• A pinch of ground cumin
• 1/3 cup Med Cuisine Organic Tahini
• 3 tbsp fresh lemon juice
• 4 tbsp Med Cuisine Organic Silan Medjool Date Syrup
• Fresh rosemary, finely chopped
• Roasted sliced almonds, for garnish

Instructions:

1. Preheat Oven and Prepare Carrots:

   • Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
   • Toss the carrots with 2 tablespoons of olive oil, a sprinkle of sea salt, and a pinch of ground cumin. Arrange them on the prepared baking sheet.

2. Roast the Carrots:

   • Place the carrots in the oven and roast for 15 minutes. Turn the carrots over, then continue roasting for another 15 minutes or until they are tender and golden.

3. Prepare the Tahini Glaze:

   • While the carrots are roasting, prepare the glaze. In a bowl, whisk together the tahini, the remaining 2 tablespoons of olive oil, lemon juice, date syrup, chopped rosemary, and 1 tablespoon of water. Season with salt to taste.
   • Adjust the consistency by adding more water if needed to achieve a pourable sauce. Taste and adjust seasoning with additional salt and lemon juice if desired.

4. Serve:

   • Arrange the roasted carrots on a serving plate. Drizzle generously with the tahini glaze and sprinkle with roasted sliced almonds.

Enjoy!