12 large carrots, whole and tops removed
3 tablespoons of tahini
3 tablespoons of filtered water
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon coconut oil
½ teaspoon sea salt
½ teaspoon ground black pepper (to taste)
juice of a fresh lemon
Preheat oven to 350 degrees F
Cut the tops off the whole carrots, wash, dry, and place on a lined baking sheet.
Drizzle melted coconut oil onto the carrots and stir with your hands to make sure the carrots are evenly coated.
Add fresh black pepper, dash of cinnamon, and 1 teaspoon sea salt.
Bake for 45 minutes or until tender (you have a lot of options here, I personally like to keep the carrots a little al dente meaning with a crunch in the center. If you like a softer carrots, bake longer).
TAHINI DRIZZLE //
In a small mixing bowl combine tahini, maple syrup, ½ teaspoon of sea salt, lemon juice, 1 tablespoon of olive oil, and water until thick and creamy.