Sweet Tahini Roasted Carrots

 

2 T. extra-virgin olive oil, divided

1 1/2 pounds carrots, peeled and cut into equal pieces

11/2 tsp. fine sea salt, divided

1/3 C. freshly squeezed orange juice, divided

2 T. premium tahini paste

2 T. honey

1 tsp. smoked paprika

1 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

Pinch crushed red

pepper

2 T. chopped fresh flat-leaf parsley and/or cilantro

2 T. crumbled feta (optional)

 

Turn the oven to 375°F. Coat the bottom of a rimmed sheet pan with 1 T. of the olive oil. Put the carrots on the pan in a single layer and roll them around in the oil to coat. Season with 1/4 tsp. of the salt. Roast until barely browned, about 30 minutes. While the carrots are roasting, whisk 1/4 C. of the orange juice, the tahini, honey, paprika, turmeric, black pepper, crushed red pepper, and remaining 1/4 tsp. of salt in a medium bowl until well combined. Pour the tahini sauce over the carrots and toss to coat the carrots well. Roast for another 10 minutes. Drizzle the remaining orange juice and olive oil over the carrots, then sprinkle the parsley and feta (if using) on top. Serve right away.