Roasted carrots with tahini and pomegranate

Roasted carrots with tahini and pomegranate

  • serves 4 as a side
  • Easy
Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This vegan dish will serve four as a side dish
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Ingredients

  • carrots 16, slim, smallish but not baby, trimmed
  • ‚Ä®olive oil
  • cumin seeds 1 tbsp
  • tahini 2 tbsp
  • sesame oil 2 tsp
  • coriander a small bunch, roughly chopped
  • pomegranate seeds a handful

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Toss the carrots with 3 tbsp olive oil, lots of seasoning and the cumin seeds. Put in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.

  • Step 2

    Take the carrots out and drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds to serve.

Nutritional Information

  • Kcals 173
  • Fat 14.8g
  • Saturates 2.1g
  • Carbs 5.4g
  • Sugars 4.9g
  • Fibre 3.6g
  • Protein 2.8g
  • Salt 0.2g
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