Olive Magazine
Roasted carrots with tahini and pomegranate

Roasted carrots with tahini and pomegranate

Published: October 14, 2016 at 11:50 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

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

  • Vegan
Nutrition:
NutrientUnit
kcal173
fat14.8g
saturates2.1g
carbs5.4g
sugars4.9g
fibre3.6g
protein2.8g
salt0.2g
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Ingredients

  • 16 carrots, slim, smallish but not baby, trimmed
  • 
olive oil
  • 1 tbsp cumin seeds
  • 2 tbsp tahini
  • 2 tsp sesame oil
  • 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.

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