Impressively Simple

I’m excited to share one of my new favorite recipes with you today – roasted carrots with tahini drizzle, pomegranates, and cilantro.

Roasted carrots are the perfect way to enjoy this root vegetable, as it intensifies the sweetness and makes for a pleasant texture to pair with any main course. The combination of the sweetness from the carrots and the tanginess from the tahini drizzle is out of this world. Plus, the addition of pomegranates and cilantro adds a burst of freshness that elevates this dish to the next level.

It’s no secret, carrots are at the top of my list when it comes to favorite vegetable.  They’re sweet and earthy at the same time, add the best pop of color to any plate, plus are easily available year-round.  Throwing in a side of roasted carrots can work with just about any meal any time of the year.

Tips for Making These Roasted Carrots

Before we dive into the recipe, let’s talk about some tips to ensure your roasted carrots come out perfectly every time:

• First, make sure to cut your carrots into similar sizes, so they cook evenly.  You can also purchase your carrots pre-peeled at come grocery stores.  So long as they seem fresh and you know you’ll use them quickly, this is an easy way to save some time while preparing your meal. On the same note, always get your pomegranate seeds pre-prepared.  Seeding a pomegranate is not for the faint of heart!
• Second, don’t be afraid to use a generous amount of oil when roasting – it helps the carrots become caramelized and crispy. It also makes the best adhesive for your salt and pepper, so they truly season your veggies. This, plus the date syrup, will give you a perfect bite to your side.
• Finally, serve extra tahini on the side. You don’t necessarily want your carrots drowning in sauce when you serve it, but it’s always nice to have a little extra to dip into just in case..

Recipe Details

This recipe looks and tastes incredibly impressive, but is actually so simple to pull together.  If you want to impress your friends or family, but want something you can prepare with minimal effort this is the one to make.

To start, you’re going to roast your carrots at a high temperature, coated in olive oil and date syrup.  This will give you a caramelized outside of the root vegetable that really accentuates the sweetness of the carrot.  While it’s roasting, you’ll whip together the tahini drizzle by whisking tahini, which is a paste of sesame seeds, lemon juice, minced garlic, and a bit of water.  Once the sauce is thinned, give it a taste and add more lemon juice or a pinch of salt if needed.

As soon as the carrots are finished roasting, transfer them to a serving bowl and drizzle the tahini sauce over the top.  Sprinkle with the pomegranate seeds and fresh cilantro leaves and serve immediately.  This dish is best served day of, but leftovers will last in the refrigerator for up to 3 days.

This roasted carrot recipe is perfect as a side dish or even as a main dish if you’re looking for a vegetarian option. The flavors are complex and bold, yet the dish comes together easily and quickly.

If you decide to give this recipe a try, be sure to tag @lauralovestocook on Instagram and let me know how it turned out. I can’t wait to see your creations!

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Roasted Carrots with Tahini Drizzle

Author: Laura Wilkins Cooking Method: Roasted Cuisine: Mediterranean Courses: Side Dishes

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Cooking Temp: 450  °F Servings: 4

Best Season: Suitable throughout the year

Dietary:

D Dairy Free G Gluten Free N Nut Free V Vegan V Vegetarian

Description

A simple, yet impressive, side dish of deeply roasted carrots with a tangy tahini drizzle and a fresh pop of pomegranate seeds and cilantro.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb rainbow carrots, peeled and cut into similar sizes
• 2 tbsp grapeseed oil
• 1 tbsp date syrup
• salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp water
• ¹⁄₄ cup pomegranate seeds
• ¹⁄₄ cup chopped cilantro

Instructions

1. Preheat your oven to 450°F (230°C).

2. In a large bowl, toss your carrots with olive oil, date syrup, and season with salt and pepper.

3. Spread the carrots out in a single layer on a baking sheet and roast in the oven for 15-20 minutes, or until they're tender and caramelized.

4. While the carrots are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, garlic, and water until smooth.

5. Once the carrots are done, transfer them to a serving plate and drizzle the tahini sauce over them.

6. Sprinkle pomegranate seeds and chopped cilantro on top of the carrots.

7. Serve immediately and enjoy!