Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Easter is right around the corner and boy do I have a side dish recipe for you! These tasty maple roasted carrots in tahini sauce with pomegranate and pistachios will blow your mind! The carrots are tossed in maple syrup and roasted until tender before being topped with a creamy tahini sauce along with pomegranate and pistachios to add both colour and texture. The tahini sauce is nice and creamy with a little lemon citrus bite, sweet maple syrup and salty miso paste (or soy sauce). The pomegranate adds bursts of juiciness in addition to the jewel like radiant red colour and the pistachios add that crunchy texture along with the vibrant green colour! When everything is combined into this maple roasted carrots in tahini sauce with pomegranate and pistachios you get one truly amazing side dish that is perfect for your Easter dinner, or any other meal for that matter!

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Sweet maple roasted carrots served topped with a tasty tahini sauce, pomegranate and pistachios!


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
  1. 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.
  2. Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
  3. Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!

Option: Replace maple syrup with honey.
Nutrition Facts: Calories 188, Fat 6.8g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 221mg, Carbs 30g (Fiber 6.6g, Sugars 16g), Protein 4g
Nutrition by: Nutritional facts powered by Edamam

10 comments:

Ethan W. said...

That's damn delicious! Great side dish for Easter!

Jenny said...

Wow, these look amazing Kevin!!

Vivian | stayaliveandcooking said...

Love this! I actually made honey glazed carrots last weekend but this is on a whole other level!

Maria said...

The pomegranate arils are a beautiful touch!

Heather Christo said...

Really beautiful Kevin! I love these flavors!

Julie Wampler said...

What an awesome side dish, kevin!! love the maple!

Alaina said...

WOW!! These look amazing! I love this creative way to use pomegranate arils! And I'm always looking for new ways to use tahini! Cant' wait to try these!

Damizelle said...

Why is there an extra teaspoon of maple syrup?

Kevin Lynch said...

Damizelle: The second teaspoon of maple syrup goes into the tahini sauce. Enjoy!

The Grand Dame of Salt said...

I think this photo meets the textbook definition of "food porn". Love it!

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