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Savory Mushroom Millet Medley with Roasted Carrots and Tahini Sauce

By Chef Marisa Ford


1/2 lb whole carrots, scrubbed
2 t coconut oil
1/4 t sea salt
2 T tahini
2 t fresh lemon juice
1 pk Hilary's Savory Mushroom Millet Medley
1 T chives, thinly sliced (optional)


Preheat the oven to 400 degrees F. Scrub the carrots very well. Buy organic carrots and you don't have to peel them. Scrub them well and toss with coconut oil and salt. Place on parchment lined baking sheet and bake for 20-25 minutes or until tender.

While the carrots are roasting, make the tahini sauce. Mix tahini and lemon juice with 3 T water. Add more water for a thinner consistency. Set aside and prepare Hilary's Savory Mushroom Millet Medley as per package instructions.

To assemble, place millet medley on serving platter and top with roasted carrots. Drizzle carrots with tahini sauce and garnish with chives.

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