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Roasted Carrot & Potato Salad with Mustard-Tahini Sauce

This Roasted Carrot & Potato Salad with Mustard-Tahini Sauce is one of the best recipes to come out of my kitchen!! It’s super easy, but it tastes delicious. You might trick people into thinking you spent a lot of time on it. 😉 Of course, roasted carrots and potatoes are good on their own, but the sauce?! . . . The mustard-tahini sauce might sound a little odd, but just try it. It ties the whole dish together and adds another dimension of flavor. I bet you’ll love this recipe!

It took so much willpower to stop eating this recipe so I could photograph it. Once I finished taking pictures, I sat down and ate the rest of it. (Yes, I ate the entire recipe in a day. #noshame) In my defense, this recipe is super healthy, and I went for a long run that day (I needed carbs!!).

Even if you’re not going for I run, I encourage you to make this recipe AND eat all of it if you want to. You know your body and how to fuel it better than anyone else. If you need an entire bowl of roasted carrots and potatoes, then eat an entire bowl of roasted carrots and potatoes. 🙂 There are many worse things you could put in your body.

Also, this Roasted Carrot & Potato Salad with Mustard-Tahini Sauce totally tastes like french fries (with some roasted carrots thrown in, of course).

In my last post, I promised I would continue explaining why I’m “too busy to post.” Here goes!

I discussed school last week, so I’ll talk about extracurriculars now. Although I’m done with college applications (YAY!!!), I still have scholarship applications/competitions, auditions, interviews, and general maintenance to take care of. (I don’t think I’ve ever used my email this much hehe.)

I’m also doing a LOT of running right now. Cross-country is over, but I’m training for a marathon this summer. My original plan was to do a marathon in Denver this May, but I don’t think it will be possible anymore due to scheduling/travel conflicts. Until I can figure out which marathon to do, I’ll be training and running a few half marathons. I might focus on the half first, since I did one last December. I was pretty happy with my performance, but I think I can improve even more! Last week, I hit 45 miles and I did two long runs of 12 miles each. It was a long week . . .

The other extracurricular that is SUPER important to me is music. I’ve been focusing on clarinet this semester, and I currently have a “practice streak” of about a month. 🙂 I’ve practiced every day for 45-90 minutes for 30ish days. It’s so cool to hear myself improve week by week! I’ve been doing extra work on my tone quality and technique, so we’ll see where those things take me.

I also play the piano, but I’m not as serious about it as I am about clarinet. Last week, I printed out a new song (listen to it here!) to start practicing, and I’m really excited! Piano is something I do for fun/to relieve stress, and I love playing new music that makes me happy.

I’m forgetting a few things, but I’ll save those for another post. I hope you enjoyed this little insight into my life. 🙂 This is me behind the camera . . . there’s a lot going on here haha!

Okay, I’ll stop talking so you can go make this Roasted Carrot & Potato Salad with Mustard-Tahini Sauce. Thanks for reading! I appreciate you. <3

Print Recipe
Roasted Carrot & Potato Salad with Mustard-Tahini Sauce
Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Vegetables
Dressing
Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Vegetables
Dressing
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the carrots and potatoes and cut them into small chunks.
  3. Place the chunks on a baking sheet. Add the olive oil, paprika, and salt & pepper. Toss to coat the vegetables evenly.
  4. Bake the vegetables in the preheated oven for 25 minutes.
  5. In the mean time, prepare the dressing: mix all ingredients but water together. Add hot water one tablespoon at a time, until desired consistency is reached.

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