Roasted carrots with walnuts and tahini
A simple and delicious dish that combines the sweetness of roasted carrots with the nuttiness of toasted walnuts and the tanginess of tahini sauce.
Carrots are rich in vitamin C and prevent anaemia, so eating carrots is good for pregnant women and babies.
Walnuts are particularly beneficial because they contain omega-3 fatty acids, a type of fat that's commonly found in fish and helps with your baby's brain development.
Tahini should be avoided if pregnant, you can substitute for cashew butter or almond butter.
Ingredients
1 pound of carrots, peeled and cut into 1/4-inch slices
2 tablespoons of olive oil
Salt and pepper, to taste
1/4 cup of chopped walnuts
2 tablespoons of tahini
2 tablespoons of lemon juice
1 clove of garlic, minced
2 tablespoons of water
Preheat the oven to 425 degrees F.
In a large mixing bowl, toss the carrots with the olive oil, salt, and pepper.
Spread the carrots in an even layer on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and golden brown.
While the carrots are roasting, toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned.
In a small mixing bowl, whisk together the tahini, lemon juice, garlic, water, and some salt and pepper to make the tahini sauce.
Remove the carrots from the oven and place them in a serving dish.
Pour the tahini sauce over the carrots, sprinkle with the toasted walnuts, and serve.
You can add extra ingredients like cumin, parsley, or sesame seeds for flavour.
