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There are few food things I’m emotionally attached to at Thanksgiving (although not having pumpkin pie for dessert is simply a non-starter in my book).  I love my mom’s corn pudding and my sister’s mashed potatoes, but I also love trying new things.  Last year I made No-Churn Pumpkin Ice Cream (Ayesha Curry’s from Food & Wine November 2017) and it will now be a staple on our menu. Also, these Roasted Carrots with Honey & Tahini Drizzle…there were no leftovers.

This year I’m making this No-Churn Pumpkin Spice Ice Cream recipe from The View From Great Island and I will obviously be making the carrots.

ROASTED CARROTS with HONEY TAHINI DRIZZLE

PREHEAT oven to 450 degrees

PEEL 4 large carrots and cut off top and bottom

CUT carrots into 1-2 inch chunks and place on a rimmed baking sheet

DRIZZLE carrots with 1-2 TBSP olive oil plus ¼ tsp salt and ¼ tsp pepper.  TOSStogether with your hands

ROAST in oven for 15 minutes or until just tender when pierced with a fork

SERVE Remove tray from oven with mitts and put carrots on a big plate.  DRIZZLEwith 2 TBSP honey and 2 TBSP tahini – more if you like!

 

 

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