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Roasted Carrots And Broccolini

Roasted Carrots and Broccolini in a Lemon Tahini Dressing

Melissa roasts carrots, rainbow carrots, and broccolini, in a lemon tahini dressing, finished with salt and pepper, tarragon, and cilantro.


Protein: Tahini (Dressing) (Recipe Below)

Veggie: Carrots, Rainbow Carrots, Broccolini

Seasoning: Cilantro, Tarragon

Tahini Recipe (by Forks Over Knives)



Place everything into a high speed blender, and blend until smooth.

Dressing will keep for about a week, if refrigerated.

+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.

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