A Roasted Carrot + Tahini Recipe That's Good For Your Gut

When I was diagnosed with Lyme disease and my gut became allergic to hundreds of foods, I had to learn how to create amazing flavor with fresh, whole, one-ingredient foods (while removing gluten, dairy, soy, corn, and eggs), and that’s what this recipe is all about.

Now that I’m healed, I still enjoy the goodness and natural sweetness of eating whole foods, and my taste buds crave fresh flavors instead of reaching into a bag for food!

Serves 4

Preparation

1. Preheat the oven to 400°F. Place the carrots on a rimmed baking sheet. Drizzle with the avocado oil and sprinkle with sea salt and pepper; toss to coat the carrots. Add chili powder, if desired, and toss to coat again.

2. Roast the carrots in the oven for 25 to 30 minutes or until very tender and golden brown. Remove the baking sheet from the oven and set aside to cool for 5 minutes.

3. Drizzle the carrots with the tahini and sprinkle with the fresh parsley and hemp hearts. Serve immediately.