Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

• Vegan
• Gluten free

• Produce

  • 2 lbs Carrots
  • 1 small clove Garlic
  • 1 tbsp Parsley or cilantro
  • 2 tbsp Pomegranate

• Condiments

  • 2 tbsp Lemon juice
  • 1 1/3 tbsp Maple syrup
  • 2 tbsp Tahini
  • 1 tsp White miso paste

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 2 tbsp Pistachios

• Liquids

  • 2 tbsp Water

Found on closetcooking.com

Description

Ingredients

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

Directions

• 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!

Nutrition