Try this recipe for roast carrots with tahini and pomegranate, then check out our roast carrots and parsnips plus more carrot recipes.


  • 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


  • 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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