Published on July 26th, 2017 | by Living Plate Nutrition



Recipes courtisey of Living Plate. Visit at See ad on page 35.

  • 2 lbs. carrots, peeled if desired
    and sliced in half lengthwise
  • 1 tablespoon olive oil
  • ½ tsp. salt
  • 1 tsp. ground cumin
  • 1  tsp. ground coriander
  • ½  tsp. turmeric
  • Parchment paper
  • ¼ c. tahini [sesame seed paste]
  • 1 garlic clove [small], crushed
  • 2 lemons
  • 1 Tbs. nutritional yeast or parmesan cheese [see notes]
  • 1 Tbs. olive oil
  • ¼ c. warm water [plus more if needed]
  • ¼  tsp. sea salt
  • ¼  tsp. black pepper
  • ¼ c. cilantro, chopped
  • 2 Tbs. pumpkin seeds, raw


  • 1. Peel [if desired] and slice carrots.
  • 2. Preheat oven to 400°F.
  • 3. Juice lemon.
  • 4. Chop cilantro.


  1. Toss carrots with olive oil, salt and spices. Place carrots on parchment-lined baking sheets, making sure they are spaced apart.
  2. Roast for about 30 minutes until soft and slightly browned.
  3. Whisk together tahini, garlic, 4 Tbs. lemon juice, and nutritional yeast or cheese. Add olive oil and water, adding more water if needed to thin.
  4. Season dressing with salt and pepper.
  5. When carrots are done, remove from oven and place on plate.
  6. Drizzle with dressing and garnish with cilantro and pumpkin seeds.


About the Author

Emily DaCosta, Nutrition Intern and Jeanne Petrucci, MS, RDN Living Plate Nutrition Education and Counseling Center, Far Hills

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