Roasted purple carrots with a tahini maple vinaigrette.
Slice carrots lengthwise to expose beautiful interior. Coat with olive oil, s&p and roast in a preheated 425F oven until edges are crispy. Whisk tahini, warm water, lemon s&p and a splash of maple syrup adjusting quantities to taste. Plate carrots and drizzle vinaigrette on top! Watch them disappear!