Photo Credit: Jewish Press

Sukkos is always a fabulous time of year. The leaves are starting to turn different shades, a slight chill is in the air, and the school year has just begun.

Another bonus: this Sukkos happens to be a three-day Yom Tov, which also means a lot of eating. Instead of making kugels, I always try to go the simpler route and serve roasted vegetables. When done right, they can deliver all of the flavor with half the amount of calories.

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I am obsessed with Trader Joe’s chili lime seasoning. Most, if not all, of the Trader Joe’s spices are under the OU, and are just amazing. The chili lime spice is a mixture of sea salt, chili pepper, red pepper, and lime juice powder. This seasoning will take your roasted vegetables to a whole new level. This recipe is a perfect side dish for Sukkos, or for a weeknight meal all year round. #carrotsarebetterthancandy

 

Sweet and Spicy Roasted Carrots with Tahini Drizzle

Ingredients:

2 lb. bag of tri-colored carrots
¼ c. extra virgin olive oil
¼ c. light brown sugar
2 tsp chili lime seasoning
1 container of tahini (I used Sonny & Joes)
Fresh Parsley

 

Directions:

Peel the carrots and leave them whole on a baking sheet. Drizzle with olive oil.

Rub the brown sugar and chili lime seasoning over the carrots.

Broil on high for about 20 minutes or until fully roasted.

Place on a platter and, using a squeeze bottle, drizzle tahini over the top. The tahini will add a slightly nutty and aromatic finish to the carrots.

Top with generous amounts of fresh parsley. Enjoy!

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