Roasting vegetables in a searing hot oven results in a beautiful, caramelized finish and deliciously crispy edges. These rainbow carrots are simply roasted with a bit of olive oil and drizzled with our spicy tahini dressing. Chopped pistachios and parsley provide crunch and extra color!
1/4 cup roasted salted pistachios, coarsely chopped
Handful of chopped parsley, for garnish
Preheat the oven to 475 degrees. Place the carrots on a baking sheet and toss with the olive oil. Spread in a single layer and season with salt and pepper. Roast for 20 – 30 minutes, till just tender and starting to char.
Remove from oven and transfer carrots to a serving tray. Drizzle with the spicy tahini dipping sauce, sprinkle with the chopped pistachios and garnish with parsley. Serve immediately, passing extra dressing on the side.