carrots, all dressed up

matt and i served these honey-roasted carrots with pan seared salmon and a light goat cheese pasta (in retrospect, that sounds like a lot of food...). but, for a lighter option, i've found that the leftover carrots also work well tossed in a kale salad with extra tahini dressing, feta cheese, a nut of your choosing for crunch (i've used salted pumpkin seeds). the tahini dressing would probably also be fab as a dipping sauce for sweet potato fries or brussels sprouts. 

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