Roasted Carrots with a Lemon Tahini Glaze

“Cheese Cave” in Springfield, Missouri Photo Credit: Brown Political Review
From left to right: Luis Yepiz, Ben Collier, and Sophia Adelle on Capitol Hill for The United Fresh Conference.

Here’s What’s New, What’s Promising, and What Falls Short. 

Storm surge floods the parking lot to McElroy’s Harbor House restaurant in Mississippi on August 26 as Hurricane Ida approached. Hannah Ruhoff
Photo credit: SunHerald.com
Roasted Carrots with a Lemon Tahini Glaze
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Ingredients:

2 lbs of peeled carrots, washed under warm water

3 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

1/2 teaspoon oregano

3 tablespoons finely chopped dill


For sauce:

1/4 cup (64 grams) pure ground tahini paste

2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)

2 to 3 tablespoons cold water

1/2 teaspoon kosher salt

1 small garlic clove, pressed

1/4 teaspoon freshly ground black pepper


Instructions:

  1. Preheat the oven to 400 degrees.
  2. Toss 2 lbs of carrots with 3 tablespoons of olive oil, and salt, pepper, thyme, and oregano to taste
  3. Distribute carrots evenly across a baking sheet and roast in the oven for 40 minutes, or until carrots are soft and begin to brown
  4. While roasting, combine tahini paste, lemon juice, garlic, water, salt, and pepper together in a small bowl and mix with a fork until consistency is light and viscous.
  5. Remove carrots from oven, top with tahini-lemon sauce and dill, and serve immediately


These changes are great. But how’s it all going to be funded?

During the comment process, Farmlink, as well as other food rescue organizations and coalitions, raised critical questions about how the strategy would be funded and, as a result, which measures are feasible. In particular, we hoped for more clarity beyond the draft’s statement that the USDA would use American Rescue Plan Act and Inflation Reduction Act funds and the EPA would use Bipartisan Infrastructure Law funds. Of the 86 programs or initiatives reviewed in the final strategy, only 15 are completely new programs announced in the strategy. 

The other 71 are existing programs or initiatives that either already have a food loss and waste focus or that the national strategy has repackaged as food loss and waste solutions. While we had hopes of new, innovative programs being included in the strategy, the good news with these 71 programs is that most, if not all, are already funded, meaning that they are not reliant on an increasingly turbulent Congress for implementation. Of the 15 new programs, which included the EPA’s new consumer education campaign and several new cooperative agreements with land-grant universities, only 2 had specific funding mechanisms. It has become increasingly clear that food rescue organizations and other stakeholders in the food and agriculture space should not consider this strategy as a new rollout of FLW solutions, programs, and funding but rather as an evaluation of the current resources and solutions and how each can be most effectively utilized to achieve the strategy’s goals. In particular, the framing of many of USDA’s programs as FLW solutions offers opportunities to utilize existing funding, data, and infrastructure to solve one of the United States’s most pressing problems.

Whats next?

Now that we have the strategy, it’s time to truly take advantage of the opportunities it presents. In the immediate future at Farmlink, we’re excited to continue optimizing Section 32 as a critical on-farm food loss solution as we anticipate significant surplus recoveries in the fall. As we move forward, we continue to advocate for dignity with food distribution, emphasizing cultural appropriateness and quality in every pound of food we rescue. As outlined in our comments, food rescue organizations are critical stakeholders and thought partners for the agencies. Our inclusion in the strategy as such is an opportunity we are taking full advantage of to help guide federal action to support farmers, feed communities, and heal the planet.

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Ingredients:

2 lbs of peeled carrots, washed under warm water

3 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

1/2 teaspoon oregano

3 tablespoons finely chopped dill


For sauce:

1/4 cup (64 grams) pure ground tahini paste

2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)

2 to 3 tablespoons cold water

1/2 teaspoon kosher salt

1 small garlic clove, pressed

1/4 teaspoon freshly ground black pepper


Instructions:

  1. Preheat the oven to 400 degrees.
  2. Toss 2 lbs of carrots with 3 tablespoons of olive oil, and salt, pepper, thyme, and oregano to taste
  3. Distribute carrots evenly across a baking sheet and roast in the oven for 40 minutes, or until carrots are soft and begin to brown
  4. While roasting, combine tahini paste, lemon juice, garlic, water, salt, and pepper together in a small bowl and mix with a fork until consistency is light and viscous.
  5. Remove carrots from oven, top with tahini-lemon sauce and dill, and serve immediately


< Back

Roasted Carrots with a Lemon Tahini Glaze

Ingredients:

2 lbs of peeled carrots, washed under warm water

3 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

1/2 teaspoon oregano

3 tablespoons finely chopped dill


For sauce:

1/4 cup (64 grams) pure ground tahini paste

2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)

2 to 3 tablespoons cold water

1/2 teaspoon kosher salt

1 small garlic clove, pressed

1/4 teaspoon freshly ground black pepper


Instructions:

  1. Preheat the oven to 400 degrees.
  2. Toss 2 lbs of carrots with 3 tablespoons of olive oil, and salt, pepper, thyme, and oregano to taste
  3. Distribute carrots evenly across a baking sheet and roast in the oven for 40 minutes, or until carrots are soft and begin to brown
  4. While roasting, combine tahini paste, lemon juice, garlic, water, salt, and pepper together in a small bowl and mix with a fork until consistency is light and viscous.
  5. Remove carrots from oven, top with tahini-lemon sauce and dill, and serve immediately