Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 450  F
Servings: 4
Best Season: Suitable throughout the year
Dietary: Dairy Free, Gluten Free, Nut Free, Vegan, 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
  • 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. 1

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

  2. 2

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

  3. 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. 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. 5

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

  6. 6

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

  7. 7

    Serve immediately and enjoy!

Read it online: https://lauralovestocook.com/recipes/roasted-carrots-with-tahini-drizzle/