Tahini-parsley warm carrot salad

Ingredients

Carrots

• 10 Carrots
  
• 1 tablespoon olive oil
  
• Salt and black pepper, to taste
  
• 2 tablespoons fresh chopped parsley
  

Tahini dressing

• 1/4 cup tahini
  
• 2 tablespoons fresh chopped parsley
  
• 1/4 cup olive oil
  
• 2 tablespoons fresh lemon juice
  
• Coarse kosher salt, to taste
  

Directions

1. Make the dressing by whisking the tahini, lemon juice and olive oil together. Add the parsley and season to taste with coarse kosher salt. Set aside.
2. Heat the 2 tbsp. oil in a large skillet over medium-high heat. Add the carrots and toss to coat with the oil and let sit for a minute or two to lightly brown.
3. Lower the heat, season with parsley, salt and pepper, and allow the carrots to cook through until crisp-tender, about 8-10 minutes. Feel free to add water if the pan gets too dry.
4. Remove the carrots and put them into a medium-sized bowl that will allow you to easily toss them with the dressing. Let cool about 5 minutes.
5. Drizzle and toss the dressing over the carrots until coated. That's it! You're done!