Roasted Carrots with Walnuts and Tahini

This dish is grounding, anti-inflammatory, and supportive for those looking to reduce toxic burden while nourishing deeply.

Carrots are rich in beta-carotene (a precursor to vitamin A), which supports immune and skin health, and are gentle on digestion.

• Walnuts provide brain-supportive omega-3s and anti-inflammatory polyphenols.

• Tahini, made from sesame seeds, is high in calcium, magnesium, and healthy fats — nourishing your nervous system and supporting hormonal balance.

• The spices (cumin and cinnamon) add warmth and support healthy blood sugar regulation and digestion.

Serves 4 | Anti-inflammatory | Fibre-rich | Blood sugar supportive

Nourishing and Colourful - This salad ticks all the boxes!

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Ingredients

For the roasted carrots:

• 800g carrots, peeled and sliced on the diagonal

• 2 tbsp extra virgin olive oil

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• Sea salt and black pepper, to taste

For the tahini dressing:

• 3 tbsp tahini

• Juice of 1 lemon

• 1 garlic clove, minced

• 2 tsp maple syrup or raw honey

• 2–4 tbsp water, to thin

• Pinch of sea salt

To finish:

• ½ cup walnuts, lightly toasted and roughly chopped

• Handful of fresh parsley or coriander, chopped (optional)

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1. Preheat your oven to 200°C (fan 180°C).

2. Toss carrots in olive oil, cumin, cinnamon, salt, and pepper. Spread on a lined baking tray.

3. Roast for 25–30 minutes, turning once, until golden and tender.

4. Meanwhile, toast the walnuts in a dry pan over low heat for 3–4 minutes until fragrant. Set aside.

5. Make the tahini dressing by whisking together the tahini, lemon juice, garlic, maple syrup, and salt. Add water slowly until you reach a pourable consistency.

6. When the carrots are done, transfer to a serving dish, drizzle generously with tahini dressing, scatter with walnuts, and finish with herbs if using.