Roasted Carrots with Tahini, Herbs, and Pumpkin Seeds

Brightland’s Chef in Residence, Noreen Wasti, has transformed simple roasted carrots into a delectable side dish fit for a festive holiday dinner. 

"A simple recipe that’s perfect as a holiday dinner side, these roasted carrots are full of flavor and a great, hearty vegan option. This recipe uses the Luminous Capsule with Brightland’s Orange Blossom Honey, Parasol Champagne Vinegar, and Awake Extra Virgin Olive Oil which all get coated on the carrots along with some oregano and sumac prior to roasting. I love roasting veggies with vinegar — it always adds an unexpected oomph! A drizzle of tahini, a tossing of soft herbs, and crunchy pumpkin seeds on top bring contrast and texture. Tahini tip — if it’s too thick whisk in squeeze of lemon or a splash of water to get it to a runnier, pourable consistency." - Noreen Wasti