Directions

1. Preheat oven to 425 degrees Fahrenheit. Grease a large rimmed baking tray with 1 Tbsp of olive oil and set aside.

2. Rinse and peel rainbow carrots, removing stems. Place on the rimmed baking tray and toss with the remaining 1 Tbsp of olive oil, sea salt, and pepper. Spread carrots evenly and roast for 30-35 minutes. Carrots are done when they are easily pierced with a fork but still offer some resistance.
3. While the carrots are roasting, prep the maple tahini dressing. Whisk together tahini, maple syrup, and lemon juice. Slowly add in nut milk or water until a the desired texture is reached. The ideal texture is like a thick pancake batter so it can be drizzled or spread.
4. Once carrots are done, place on a serving platter and drizzle with half the tahini dressing, sliced almonds, crumbled feta, and fresh parsley. Serve immediately with remaining tahini dressing on the side. Enjoy!