Elivated Carrots

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

Tahini Sauce:

  • 3 tablespoons of tahini
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of water to thin


  1. Preheat oven to 375 degrees F
  2. Cut the leafy ends off the carrots, and chop the cabbage
  3. Use about 3 tablespoons of melted coconut oil to fully cover the surface of the carrots and cabbage
  4. Place the carrots on a baking sheet and bake for 15 minutes, then flip the carrots and add the cabbage
  5. Bake for another 15 minutes, then add pineapple to the tray and continue roasting for 10 minutes
  6. 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
  7. Drizzle the tahini sauce over the carrots, add walnuts, and garnish with parsley
  8. Serve alongside a main dish, or pour over rice, quinoa, or mixed greens for a salad

Time: 40-45 minutes  Servings: 4-6


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