Roasted Carrot Appetizer With Cumin Seeds and Tahini Maple Dip

I am truly excited about this roasted carrot appetizer recipe and you should be too! Why? Because it is not only absolutely easy to make, it is absolutely crazy delicious. 

If you are a reader of my blog, you will know that the last week I made a delicious dip (link)with tahini, maple syrup, and lemon juice. 

Yesterday I was shopping in Costco and I noticed an interesting bag of little bag of multi colored carrots. They were from Guatemala and were hand picked and shaped. They looked so cute, I decided to buy them and make them for an appetizer for the dinner party I was having. 

At first, I thought I would serve them as a vegetable side dish drizzled with the tahini sauce which would have been great ! 

But then I realized that they would also make an amazing appetizer as well, and I needed an appetizer for a party I was giving. (I forgot to take a good photo) 

All of my guests raved about the carrot appetizer. These beautiful looking roasted carrots with cumin seeds were the BIG hit!

I served the roasted carrots as an appetizer along with my maple tahini sauce for dipping which totally enhanced the flavors of the carrots! 

Ingredients: 

1 bag of cocktail carrots (as seen above)

1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I use it in place of olive oil) 

2 tablespoon of cumin seeds 

Directions: 

Preheat oven to 400 degrees

Cover a large cookie sheet with parchment paper 

Wash and dry the carrots 

Brush carrots with acquafaba ( If you use oil, spray with olive oil spray) 

Sprinkle on the cumin seeds and salt

Place in the oven and roast for  20 -25 minutes until carrots are soft.

Remove from oven. 

My Notes: 

• For a side dish, arrange carrots in a serving dish and drizzle with the tahini maple syrup sauce. 
• For an appetizer, arrange the carrots on a flat serving dish and put the tahini maple syrup dip in a small bowl for a dip.