When your boyfriend doesn’t like carrots….the following recipe happens.
I have to say I’m happy the challenge arose because this recipe ended up tasting great, and it looks so pretty! I like pretty. Besides I’ll find any excuse to pour some Tahini sauce on something.
We typically look at challenges in life as a problem or negative thing, but try and think of a time that a challenge didn’t push you to become a better version of yourself. Or….maybe it just made you step up your side dish game. Who new carrots could bring so much insight.
- 6 whole peeled carrots
- 1 cup of chopped cabbage
- 1 cup of chopped pineapple
- ½ cup of walnuts
- 3 tablespoons of coconut oil
- ⅛ teaspoon of salt
- Parsley for garnish
- 3 tablespoons of tahini
- 1 tablespoon of apple cider vinegar
- 3 tablespoons of water to thin
- Preheat oven to 375 degrees F
- Cut the leafy ends off the carrots, and chop the cabbage
- Use about 3 tablespoons of melted coconut oil to fully cover the surface of the carrots and cabbage
- Place the carrots on a baking sheet and bake for 15 minutes, then flip the carrots and add the cabbage
- Bake for another 15 minutes, then add pineapple to the tray and continue roasting for 10 minutes
- While the carrots are roasting in the oven prepare the sauce by adding tahini and apple cider vinegar to a mixing bowl and whisk to combine. Add water (about 3 tablespoons) to create a pourable sauce
- Drizzle the tahini sauce over the carrots, add walnuts, and garnish with parsley
- Serve alongside a main dish, or pour over rice, quinoa, or mixed greens for a salad
Time: 40-45 minutes Servings: 4-6