I love to make this whenever I come across those vibrant multi-coloured bunches of heirloom carrots at the farmers market.

I love to serve the carrots on a bed of massaged kale salad, so I have included the recipe for that too. But they are also delicious on their own.

Ingredients

Roasted Heirloom Carrots

1 large bunch of multi-coloured heirloom carrots, washed and trimmed
1-2 tablespoons olive oil
1 teaspoon honey
Salt and pepper

Garnishes

1 cup nuts of your choice, roughly chopped (I have used 1/2 cup walnuts and 1/2 cup almonds, but hazelnuts and pecans work well too)
1 bunch coriander (cilantro) leaves, washed and roughly chopped

Lemon, Honey and Tahini Dressing

Juice of 3 lemons
1 tablespoon honey
1/2 cup tahini
1 clove garlic, peeled and crushed (optional - but highly recommended)

Massaged Kale Salad

2 bunches kale
1/2 - 1 tablespoon olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar (optional)

Method

Roasted Heirloom Carrots

Warm the honey and add to olive oil
Place carrots in a baking tray, top with the honey and olive oil mix and toss to combine
Bake in a pre-heated over (180 degrees celsius) for 15-20 minutes or until cooked through

While carrots are roasting....

Make Lemon, Honey and Tahini Dressing:

Combine tahini, lemon juice, hiney and minced garlic in a bowl
Whisk until it becomes a smooth sauce. It may take a few minutes, and at one point you will want to give up because it splits: don't give up! Show that sauce who's boss, keep whisking, and you will be rewarded with the most delicious sauce evah!!!

Make the Massaged Kale Salad:

Wash kale, remove stems and discard.
Finely slice the kale into thin ribbons.
Place the finely sliced kale into a large bowl. Add in the olive oil, salt (and vinegar if you are using it) and massage the kale for a few minutes. The kale will release liquid, become a brighter, darker green and soften. This will make it much more pleasant - and less chewy! - to eat.

When carrots are cooked, assemble the dish:

Arrange massaged kale salad on plate or platter
Top massaged Kale salad with Roasted Carrots
Drizzle Carrots with Lemon, Honey and Tahini Dressing
Top with chopped nuts and coriander.

Serve and enjoy!