Toss these Hasselback Carrots with rich tahini and coconut aminos for a savory-sweet veggie dish!

Rich in antioxidants, these hasselback carrots are a cinch to make and pack in plenty of nutrients with every bite! Serve them as a snack between meals or make them as a side dish alongside your favorite entree.

Carrots are a versatile root vegetable containing plenty of vitamins and anticancer nutrients to help boost your health. (1) They make a great addition to any soup or salad and can even appear in baked treats (like these yummy Carrot Cake Bites) thanks to their natural sweet flavor. Roasting them hasselback-style adds a unique twist by intensifying their flavor into a caramelized crisp.

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The hasselback slices nestle buttery avocado oil with garlic, while coconut aminos adds an extra kick of salty sweetness. Use coconut aminos as a healthier alternative to soy sauce or combine it with other marinades, sauces, and salad dressings. Tahini adds a rich, nutty rich flavor that pairs perfectly with fresh cilantro.

To get started, use a knife to thinly slice the carrots from tip to root in ¼-inch slices. Make sure to only cut halfway through or place a wooden spoon on each side of the carrot to use as a cutting guide. Then, toss the carrots in avocado oil, coconut aminos, and garlic before placing onto a baking sheet. Roast for 30 minutes, or until tender, and remove from oven. Drizzle tahini over the top and garnish with fresh cilantro.

Jennafer Ashley

Hasselback Carrots Drizzled in Creamy Tahini

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Hasselback Carrots Drizzled in Creamy Tahini

Recipe by: Jennafer Ashley

Toss these Hasselback Carrots with rich tahini and coconut aminos for a savory-sweet veggie dish.

Tools

• Baking sheet
• Parchment paper
• Small mixing bowl

Ingredients

• 4 medium carrots
• 2 T avocado oil
• 1 T coconut aminos
• 1/4 t garlic, minced
• 1/4 cup tahini paste
• 1 T Fresh cilantro, chopped

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper. Slice carrots as thin as possible, without cutting through.
• In a small mixing bowl, combine avocado oil, coconut aminos, and garlic. Place carrots onto a baking sheet and evenly coat them with the mixture.
• Bake for 30 minutes and remove from oven. Drizzle with tahini and garnish with cilantro.
• Serve hot and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Avocado oil (Primal Kitchen)
Coconut aminos (Coconut Secret)

(You’ll Also Love: Hasselback Beets with Fresh Garlic and Dill)