This vibrant and seasonal whole roasted carrot side dish is always the center of attention when I serve it. The warm, sweet, soft slow-roasted carrots served over a bed of creamy hummus is just the perfect combination. I drizzled green tahini sauce overtop for an extra pop of herby flavor. I used all parsley in the sauce but you can use any combination of springtime herbs such as dill, mint or chives. You really cannot go wrong with this dish. I also sprinkled pomegranate seeds and hemp seeds on top for added nutrients and texture.
I hope you love this whole roasted carrot dish as much as we have been loving it. My husband said he doesn’t even really like carrots and thinks this is one of his favorite recipes.
Even if you are not cooking for the holidays, this is the perfect hearty side dish that works for any hosting you may have ahead of you.
This recipe is vegan, dairy-free, egg-free, soy-free, gluten-free, grain-free, refined sugar-free and nut-free. If you give this recipe a try, please tag your pictures @eatingbyelaine / #eatingbyelaine so I can see your creations.
