Roasted Carrots With Tahini Turmeric Dressing

• 1 pound Fresh Carrots (peeled)
• 3/4 cups Extra Virgin Olive Oil, Divided
• 3/4 teaspoons Kosher Salt, Divided
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Tahini
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Turmeric Powder
• 1 teaspoon Fresh Rosemary, Chopped
• 1 pinch Red Chile Flakes

1. Preheat oven to 425u0b0F.
2. Peel carrots and trim off stem end. Make sure carrots are similar in size. Cut larger ones in half if need be.
3. In a bowl, toss carrots with 1/4 cup olive oil, 1/4 teaspoon salt and pepper. Lay carrots on lined baking sheet and bake for 30-45 minutes, depending on how thinly your carrots are sliced. When carrots are done, they should be fork-tender and have little spots of black on them.
4. For the sauce, mix remaining 1/2 cup olive oil, remaining 1/2 teaspoon salt, tahini, red wine vinegar, turmeric, rosemary and chile flakes. Whisk well, about 1 minute.
5. When carrots are done, remove to a platter and drizzle with the sauce.

carrots, olive oil, kosher salt, ubc, tahini, red wine vinegar, turmeric, fresh rosemary, red chile flakes

Taken from tastykitchen.com/recipes/sidedishes/roasted-carrots-with-tahini-turmeric-dressing/ (may not work)