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Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Image credit to: Boston Organics

Ingredients

  • 2 lbs carrots, cleaned and trimmed
  • 1 tbl oil
  • 1 tbl maple syrup
  • 2 tbl tahini
  • 2 tbl lemon juice
  • 1 tsp white miso paste (or soy sauce or tamari for gluten-free or salt)
  • 1 small clove garlic, grated
  • 2 tbl water
  • 2 tbl pomegranate seeds
  • 2 tbl pistachios, chopped
  • 1 tbl parsley or cilantro, chopped

Recipe

Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.

Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.

Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!

 

Adapted from Closet Cooking

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