Roasted carrots with tahini and pomegranate
Published: October 14, 2016 at 11:50 AM
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Serves 4 as a side
Easy
Total time: 35 mins
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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
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Try this recipe for roast carrots with tahini and pomegranate, then check out our roast carrots and parsnips plus more carrot recipes.
Ingredients
Nutrition
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16 carrots
slim, smallish but not baby, trimmed
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olive oil
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1 tbsp cumin seeds
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2 tbsp tahini
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2 tsp sesame oil
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coriander
a small bunch, roughly chopped
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pomegranate seeds
a handful
Nutrition: per serving
- kcal173
- fat14.8g
- saturates2.1g
- carbs5.4g
- sugars4.9g
- fibre3.6g
- protein2.8g
- salt0.2g
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Method
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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.
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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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