Description
Tender roasted carrots get dressed in a silky maple-tahini glaze that’s nutty, sweet, and just a little earthy. A scattering of jewel-like pomegranate seeds adds freshness, crunch, and a pop of color that makes this side dish as stunning on the table as it is delicious on the fork.
Ingredients
1 lb carrots, peeled & halved lengthwise
2 tbsp olive oil
2 tbsp tahini
2 tbsp pure maple syrup
1 tbsp lemon juice
½ tsp ground cumin
Salt & pepper to taste
¼ cup pomegranate seeds
Instructions
Prep oven: Preheat to 400°F (200°C). Line a baking sheet.
Coat carrots: Whisk olive oil, tahini, maple syrup, lemon juice, cumin, salt, and pepper. Toss carrots in the mixture.
Roast: Arrange carrots in a single layer. Roast 25–30 min, flipping halfway, until tender and caramelized.
Finish: Transfer to a platter and sprinkle with pomegranate seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 140 / Serving
- Sugar: 10g / Serving
- Fat: 8g / Serving
- Carbohydrates: 17g / Serving
- Fiber: 4g / Serving
- Protein: 2g / Serving