(Late) Spring Things! Roasted carrots w/ thyme + red onions. Sliced cucumbers. Toasted chickpeas w/ rosemary. Lemon-tahini dressing.
Dressing: equal parts tahini, lemon juice + olive oil. Little water to thin it out. Add fresh garlic + parsley + salt + pepper.
Carrots are sliced in half, tossed with olive oil, chopped red onions, fresh thyme sprigs and salt/pepper. Spread out on baking sheet w/ parchment. Roast at 450 degrees for 20-25min.
Pro tip: the carrots I got at farmers market today were not super crisp. This is a great way to use tasty carrots that don't have the crispiness necessary for other dishes!