Turmeric Roasted Carrots



  • 1 bag large, organic carrots
  • 2 Tbs. olive oil or avocado oil
  • 1-2 tsp. turmeric
  • Handful raw pumpkin seeds
  • salt and pepper


  • 1/4 c. tahini
  • 1/2 large lemon or 1 small lemon, juiced
  • 1/4 tsp. garlic powder
  • water to thin


  1. Preheat the oven to 425.
  2. Slice the carrots into quarters lengthwise.
  3. Arrange the carrots and pumpkin seeds on a large sheet pan. Drizzle with oil and sprinkle with turmeric, salt, and pepper (The measurements in this recipe are estimates. Feel free to make your own adjustments).
  4. Roast for 20-25 minutes, or until tender.
  5. While the carrots are roasting, whisk or blend the sauce ingredients.
  6. Serve carrots drizzled with tahini sauce.