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Parve
Easy
50 Minutes
Diets 
Rich orange base, sharp garlic crunch, and a bright parsley finish; having simanim play out in different dishes of your Yom Tov table is always fun, but sweet roasted carrots covered in a garlic-infused oil makes it delicious as well.
4 carrots, sliced into half-moons
2 tablespoons Tuscanini Olive Oil
1 teaspoon chili lime seasoning
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups roughly chopped parsley leaves
2 tablespoons Gefen Sesame Seeds
5 scallions, green parts only, sliced (reserve white parts for dressing)
1 and 1/2 tablespoons oil
5 cloves garlic, diced or 5 cubes Gefen Frozen Garlic
5 scallions, white parts only, sliced (reserved from salad)
2 tablespoons Glicks Soy Sauce
1 teaspoon Gefen Sesame Oil
1 teaspoon brown sugar or honey
salt, to taste
pepper, to taste
Preheat oven to 450 degrees Fahrenheit (240 degrees Celsius).
Toss carrots with olive oil and spices, then place them on a baking sheet. Bake for 25–30 minutes until carrots are soft and nicely roasted.
Heat oil in a pan over medium heat.
Add garlic and scallions and cook for about five minutes, shaking the pan, until the garlic is golden in color. Remove from heat.
Add soy sauce, sesame oil, brown sugar, salt, and pepper; mix. Set aside.
Prepare a bed of parsley. Top with carrots, then sesame seeds and scallions.
Toss with the garlic dressing and enjoy.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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