Roasted Baby Carrots Recipe with Mānuka Honey Tahini Sauce & Chilli Herb Oil
The star of this side is the Sweet Tahini Sauce which simply uplifts often boring winter vegetables. We love this served with Grilled Haloumi or placed upon a generous dollop of Hummus for an easy, yet beautiful Winters meal.Ingredients1 bunch of baby carrots1 Tbsp. of MVH Mānuka Honey2 Tbsp. of dukkah¼ cup of sunflower seeds4 Tbsp. tamari1 bunch of corianderSweet Tahini and Honey Sauce50g tahini paste1 small garlic, finely chopped1 Tbsp. tamari soy sauce2 Tbsp. MVH Mānuka HoneySalt¼ cup of waterHerb Oil1 chili¼ cup olive oil¼ cup parsley, finely choppedSalt1 Tbsp. waterMethodPre-heat oven to 180°C. Coat the baby carrots with olive oil, honey and dukkah and roast for 40 minutes in the oven or until golden.Heat a small saucepan over a low