Roasted Carrots with Tahini Drizzle, Pistachios, and Pomegranate Seeds
Ingredients
For the Carrots:
1 pound (450g) fresh carrots, peeled and with tops trimmed
1 teaspoon honey or maple syrup
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
For the Tahini Drizzle:
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons water (add more if needed for desired consistency)
1 garlic clove, minced
Pinch of salt
Toppings:
1/4 cup pomegranate seeds
1/4 cup pistachios, chopped
2 tablespoons fresh parsley, chopped
Extra virgin olive oil, for drizzling (optional)
Instructions
Step 1: Roast the Carrots
Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Carrots: Place the carrots on a baking sheet lined with parchment paper. Drizzle with olive oil, honey or maple syrup, and sprinkle with cumin, salt, and pepper. Toss to coat evenly.
Roast: Roast in the preheated oven for 25–30 minutes, turning halfway through, until the carrots are tender and slightly caramelized.
Step 2: Make the Tahini Drizzle
Mix the Sauce: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency with more water if needed. The drizzle should be pourable but not too thin.
Step 3: Assemble
Plate the Carrots: Transfer the roasted carrots to a serving plate.
Add Toppings: Drizzle the tahini sauce generously over the carrots. Sprinkle with pomegranate seeds, chopped pistachios, and fresh parsley.
Finish: For an extra touch, drizzle with a little olive oil before serving.
Serving Tips
This dish works well as a vibrant side for holiday meals or a standalone vegetarian appetizer. The combination of sweet roasted carrots, nutty tahini, tangy pomegranate, and crunchy pistachios creates a burst of flavors and textures!
Let me know if you’d like further customization!