Roasted Carrots on a Bed of Spinach with Tahini Dressing

Yield: 3 1/2-cups carrot, 2-cups spinach servings

Ingredients:

6 large carrots

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon seasoned salt or Mrs. Dash

1 Tablespoon extra-virgin olive oil

1 teaspoon lime juice

6 cups fresh spinach

Directions:

Preheat oven to 425°F. Peel and slice carrots. Place in a mixing bowl. Add seasonings, olive oil, and lime juice. Toss until seasoning is evenly distributed. Spread out in a single layer on a parchment paper lined baking sheet. Roast for 25 minutes, turn and roast for another 25 minutes.

Serve on a bed of fresh spinach and top with Tahini Dressing.

TAHINI DRESSING 

Yield: 3 2-Tablespoon servings

Ingredients:

1/4 cup tahini

1/2 teaspoon salt

1/2 teaspoon cumin

2 teaspoons lime juice

1 Tablespoon maple syrup 

Water

Directions:

Combine tahini (ground sesame seed butter) and all other ingredients in a blender. Blend until creamy smooth. Add water as needed for desired consistency.

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