Directions

1. Trim the tops off the carrots, leaving 1 inch of the green for presentation. Wash the carrots and set aside.

2. In a large pan with a lid, melt the butter over a medium heat.
3. Crush the unpeeled garlic cloves and add to the pan. Turn the garlic after one minute.
4. Add in the thyme sprigs, then squeeze in the Minneola juice, add the honey, and a 1/2 cup of water.
5. Add the carrots, sprinkle with salt and pepper, then turn them to evenly coat them in the sauce. Cover the pan, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender.
6. Uncover the pan and cook, turning often until the carrots are glazed and caramelized for 5 – 10 minutes.
7. While the carrots cook, add the garlic, shallot, salt, lime juice, lemon juice to the bowl of a food processor and let sit for 5 minutes. (This step will mellow the garlic.) Add the carrot tops and pulse to combine. Scrape the sides, then add tahini and blend until smooth. Taste, add more lime juice or salt, if desired. The sauce should be creamy and pillowy, not runny. If too thick, add water one tablespoon at a time, to the running food processor until the desired consistency is achieved. The sauce will firm up in the fridge.
8. Serve carrots over the carrot top tahini sauce and pearl couscous. Top with cilantro leaves, pepper flakes, and lime slices or wedges.