Roasted Carrots with Spices

by Vicki Brunsvold, Tastemaker in Residence - Celebrate Herbs and Spices Day with this fabulous way to use carrots and spices to yummy up your summer fare.

Carrots:

Ingredients

1-1/2 lb carrots, peeled

1 tsp paprika

1 tsp cumin, toasted and ground

1 tsp fennel seeds, toasted and ground

1/4 tsp kosher salt

1 Tbsp olive oil

Instructions

1. Coat carrots with mixture of spices and oil.

2. On a large sheet pan covered with parchment paper, spread out carrots in a single layer.

3. Roast in 425 ovens for 25 minutes or so, depending on the thickness of carrots.

Sauce:

1 small garlic clove

1/4 cup tahini

2-3 Tbsp lemon juice, freshly squeezed

several tablespoons of water, depending on desired consistency 

Blend well in food processor

Assembly:

1/4 cup toasted pepitos

1/4 cup toasted pine nuts

1 cup wild rice, cooked

1-2 Tbsp shallot, pickled

alfalfa sprouts

Instructions

On large decorative platter, spread out wild rice.  Place carrots over rice, sprinkle 1/2 cup sprouts and drizzle sauce overall.  Sprinkle with pepitos, pine nuts, pickled shallots, and add additional sauce and sprouts as needed.