Recipe: roasted carrots with tahini and so much more deliciousness

If tahini goes on top of something, I’m quickly a fan. Add pomegranate and pistachio, and you’ll even get my PIN. Okay, maybe not quite, but you get the idea: I love that stuff. And not just a little. So this recipe is going straight onto the ‘Always delicious’ pile.

Because guys, just look at this! Isn’t this a party?! The colors alone, not to mention the flavor. The tahini sauce is wonderfully creamy and the citrus gives it the perfect kick. The sweetness of the maple syrup combined with the salty miso is heavenly too. And then there’s the fresh pomegranate and the crunch of the pistachios. Goodness, in my opinion this is the ideal side dish.

Here’s how to make it:

• Mix the oil with the maple syrup and coat the carrots in the mixture.
• Place them in a single layer on a baking sheet and roast at 200 degrees until tender, about 20 to 30 minutes. Turn them halfway through.
• Mix the tahini, lemon juice, miso, maple syrup, garlic and water until you have a smooth sauce. Add more water if you want it a little thinner.
• Serve the carrots with the tahini sauce, pomegranate, pistachio and parsley or cilantro sprinkled over the top.

Source: Closet Cooking

Also read:

• Everything is better with tahini
• Recipe: cashew crunch salad with sesame dressing
• Carrot salad with orange and tahini dressing