4 Serves
64 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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FrenchVitamin K
262 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
359 µg / 400 µgCalcium
143 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
1003 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
9 g / 28 gSugar
14 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Wash the carrots thoroughly, peel them, and chop into uniform bite-sized pieces.
Toss the chopped carrots with a drizzle of olive oil and a pinch of salt on the prepared baking sheet, then roast in the oven until tender and golden brown.
In a small mixing bowl, whisk together the tahini paste, vinegar, and a dash of salt to create a smooth dressing.
Combine the roasted carrots with fresh lettuce in a large serving bowl and drizzle the prepared tahini dressing over the top, tossing gently to coat.
17
g33
g28
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Italian
23
g56
g17
g