Manageability – Really good, really easy
At a big holiday meal, roasted carrots may be the must underrated item on the menu. They’re relatively easy, provide a great splash of color, and balance out the green/leafy veg with a sweet/savory crunch. These roasted carrots from My Fresh Perspective had an herbal twist with the addition of dill and parsley, and you can never have too much creamy garlic sauce. Plus the pomegranates added a succulent tartness. I’ve said it before and I’ll say it again – Easter Rabbits love tahini garlic sauce!
Ok, I’ve never said that before, but I will say it again. Bet.
Ingredients
- 2 lbs Carrots
- 2 cloves Garlic
- 2 tsp Parsley and dill
- 3 tbsp Pomegranate arils
- 3 tbsp Lemon juice
- 1/3 cup Tahini
- 1/8 tsp Black pepper
- 1 Black pepper, freshly cracked
- 1 Sea salt and black pepper
- 1 tbsp Apple cider vinegar
- 1 tbsp Olive oil
- 2 tbsp Pepitas
- 1/4 cup Water
Directions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Lay the carrots out on the baking sheet in a single layer. I think you know what “single” means.
- In a small bowl, whisk together the olive oil and vinegar. Using a basting brush, brush the carrots with the mixture. Sprinkle the herbs, sea salt and black pepper on top.
- Roast the carrots for 25 minutes.
- Make the garlic tahini sauce by pureeing all ingredients in a food processor. Note that tahini comes in varying thicknesses, so add water to thin as needed. The final result should have the consistency of yogurt. Or “gogurt”.
- When the carrots are ready, transfer them to a serving platter. Pour some of the sauce over the carrots and sprinkle with pomegranate, pepitas and black pepper. Serve immediately. Don’t hesitate! Do it now!