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Sticky Roasted Carrots with Citrus
Ingredients
  • 1 small or ½ medium red onion, cut into ½-inch wedges
  • 2 tablespoon fresh lemon or lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 bunches small carrots (about 1 pound), tops trimmed, scrubbed, and halved lengthwise
  • 2 small blood oranges and/or clementines, thinly sliced and seeded
  • 4 whole chiles de arbol or ½ tsp. crushed red pepper
  • 2 tablespoon pure maple syrup or honey
  • ¼ cup olive oil, plus more for drizzling
  • ¼ cup tahini
  • 1 ½ tablespoon orange or clementine juice
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