How To Make Roasted Carrot Salad - Best Recipe | Charleston Magazine

Ingredients

• 2 bunches (16-18) thin carrots, tops removed
• 1/4 cup olive oil
• Kosher salt
• freshly ground black pepper
• Tahini sauce (recipe follows)
• 2 ripe medium avocados, roughly chopped
• Rustic pesto (recipe follows)
• 1/2 cup tahini
• 6 Tbs. water
• 2 tsp. cumin
• Squeeze of lemon juice
• 1/2 clove garlic, grated
• 1/4 cup loosely packed flat-leaf parsley
• 1/4 cup chopped or crumbled Parmesan
• 2 Tbs. pistachios
• 2 Tbs. extra-virgin olive oil
• 4 tsp. za’atar