Sesame roasted carrots

It's been a while my friends! Life has been pretty chaotic and busy the past few months...trying to find balance between work, personal life, volunteering for a cat rescue nonprofit organization and being the best cat mom ain't easy. :-p
But hey, I'm always back and that's what really matters.
Today's recipe is all about simplicity, going back to basic recipes to free your mind from that self-imposed stress because when you work as a food blogger and content creator for brands it's hard to always be creative and inspired. Coming up with great new ideas every single day is simply not possible, we need to stop from time to time and focus on other things. Creativity comes back when you less expect it!
So I made this recipe for a spanish food brand called Ecocesta (which I've been collaborating with since 2015) to celebrate the arrival of summer season, endless lunch at our rooftop terrace, garden, backyard, patio or even at a tiny balcony. Let's enjoy yummy roasted veggies and feel the summer breeze on your face.
You can use all the summer vegetables you want, I went for simply carrots cause we have quite a lot from my dad's harvest. They are sweet and spiced, bursting with flavor and a nutty crunchy touch thanks to sesame seeds. I highly recommend to serve them with my tahini dressing, it'll take any roasted veggie recipe to the next level!

Sesame roasted carrots

12 medium organic carrots.
A drizzle of extra virgin olive oil.
1/2 teaspoon ground cumin.
1/2 teaspoon paprika.
1/2 teaspoon cinnamon.
Salt, to taste.
A small bunch of sesame seeds.

- For the tahini dressing:
1/4 cup unsalted tahini.
1/4 cup water.
1 tablespoon apple cider vinegar.
2 teaspoons coco aminos.
1/2 teaspoon onion powder.
1/2 teaspoon paprika.
1/2 teaspoon ground cumin.
Salt and pepper, to taste.

Wash and rinse well carrots, use organic carrots if possible as we won't peel them.
Preheat oven to 210 ºC (410 ºF) and line a baking sheet with parchment paper.
Place clean carrots on the baking sheet, well distributed, and brush them with olive oil. Sprinkle spices on top and add salt (to taste) and a generous bunch of sesame seeds.
Bake for 30 minutes approximately or until carrots are tender when pricked with a fork. Adjust baking time depending on the size of your carrots.
Serve warm with the tahini dressing and enjoy!
- For the tahini dressing:
Simply mix all the ingredients in a small bowl until completely combined. Adjust thickness by adding more or less water. You can store leftover dressing in an airtight container in the fridge (don't forget to let it thaw at room temperature before serving).