Can we just talk about how stunning these heirloom rainbow carrots are??? I’ve been eyeing them in the grocery store for as long as I can remember, but always passed them up for brussels sprouts or broccoli, or something I knew exactly what to do with. I guess I’ve held onto the thought that they were too pretty to be anything but the solo star of their own dish (I mean those COLORS, though! Or is it “tho,” these days?), which, really, is a bit absurd; but even more absurd is that it took me this long to realize that they can be exactly that: the solo star.

And I know they look all fancy, but short of a pop-tart, this is the simplest thing in the world you can make. I didn’t even bother peeling the carrots, because I was really going for simple. Just a squeeze of citrus (I used an orange because that’s what I had), some seasoning, and some oven time, and I had this gorgeous roasted rainbow plated and ready to pose for photos. In fact, it took me four times as long to photograph this dish as it did to prepare it, but that probably says more about my photography skills than anything else. Anyway, I whipped up a lemon tahini sauce to drizzle on top, but I could see this going well with a cashew cream or even just another squeeze of citrus. As always, I’d love to hear your ideas!

Roasted Citrus-Dill Heirloom Carrots with Tahini Sauce
serves 4-6

for the carrots
1 1/2 pounds rainbow heirloom carrots, scrubbed and tops trimmed
1 lemon or orange, juiced
2 tsp fresh dill, chopped
1/4 tsp sea salt
1/4 tsp fresh black pepper

for the tahini sauce
1/2 cup tahini
1 clove fresh garlic
3 Tbs fresh lemon juice
3/4 cups of water, plus more for thinning, if desired
1/4 tsp ground cumin
1/2 tsp sea salt, plus more to taste
3-4 turns fresh ground black pepper

1) Preheat your oven to 425˚ and line a baking sheet with parchment paper. Arrange the carrots onto the baking sheet in a single layer.
2) Sprinkle the citrus juice, dill, salt, and pepper evenly over them. Roast at 425˚ for 20-35 minutes, depending on the size of your carrots, or until the large end of the carrot is fork tender. I had to remove some of the slimmer carrots at 20 minutes and keep roasting the rest for another 15.

3) Meanwhile, place all of the tahini sauce in a high speed blender and blend until smooth. As written, it should be the consistency of a very thick salad dressing, but if you prefer it thinner, just add more water. Taste, and adjust for seasoning.
4) Serve the carrots with a drizzle of tahini sauce - or, you know, a bowl of it if sauce is your thing.

notes: The carrots will keep refrigerated for up to three days. The tahini sauce will keep stored in an airtight container, refrigerated for up to one week.

Roasted Citrus-Dill Heirloom Carrots with Tahini Sauce
serves 4-6

for the carrots
1 1/2 pounds rainbow heirloom carrots, scrubbed and tops trimmed
1 lemon or orange, juiced
2 tsp fresh dill, chopped
1/4 tsp sea salt
1/4 tsp fresh black pepper

for the tahini sauce
1/2 cup tahini
1 clove fresh garlic
3 Tbs fresh lemon juice
3/4 cups of water, plus more for thinning, if desired
1/4 tsp ground cumin
1/2 tsp sea salt, plus more to taste
3-4 turns fresh ground black pepper

1) Preheat your oven to 425˚ and line a baking sheet with parchment paper. Arrange the carrots onto the baking sheet in a single layer.
2) Sprinkle the citrus juice, dill, salt, and pepper evenly over them. Roast at 425˚ for 20-35 minutes, depending on the size of your carrots, or until the large end of the carrot is fork tender. I had to remove some of the slimmer carrots at 20 minutes and keep roasting the rest for another 15.
3) Meanwhile, place all of the tahini sauce in a high speed blender and blend until smooth. As written, it should be the consistency of a very thick salad dressing, but if you prefer it thinner, just add more water. Taste, and adjust for seasoning.
4) Serve the carrots with a drizzle of tahini sauce - or, you know, a bowl of it if sauce is your thing.

notes: The carrots will keep refrigerated for up to three days. The tahini sauce will keep stored in an airtight container, refrigerated for up to one week.