Tahini, Pomegranate Heirloom Carrots
This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table.
Servings 8 people
- 1/2 pound Heirloom carrots
- 1 tbsp Olive oil
- 1/4 cup Tahini
- 1/4 cup Water
- 2 tbsp Dijon Mustard
- 2 tbsp Maple Syrup
- 1 tsp Lemon Juice
- 1 tsp Salt
Preheat oven to 450 °F
Wash carrots and peel outer dry skin. Arrange on parchment lined baking sheet. Drizzle with olive oil. Bake for 30 minutes until carrots are tender.
Meanwhile, whisk the sauce ingredients.
Remove pomegranate seeds from the flesh. Set aside.
Once carrots are cooked, assemble on a platter and drizzle sauce over top carrots. Finish off with a sprinkle of the pomegranate seeds.