Roasted Carrots with Tahini Dressing and Pomegranate Seeds
Sweet roasted carrots with a creamy tahini dressing and crunchy pomegranate seeds. A colorful and nutrient-rich dish.
- 35 minutes
- 1 serving
- Main course
- vegetarian
- antioxidant
- gesunde fette
- vitamin a
- vitamin-a-reich
- vitamin-k-reich
Ingredients
- 300 g Carrots
- 15 g Tahini
- 50 g Lemon
- 30 g Pomegranate
- 3 g Parsley
- 5 g Olive Oil (Extra Virgin)
- 0.5 piece Honey
- 1.3 g Salt
- 0.5 g Pepper
Instructions
- Preheat the oven to 200°C (400°F). Season carrot sticks with 0.5 tablespoons of olive oil, salt, and pepper.
- Spread the carrots on a baking sheet and roast for about 25-30 minutes, until soft and lightly caramelized.
- For the dressing, mix tahini, lemon juice, remaining olive oil, honey, and a little water until creamy. Season with salt and pepper to taste.
- Plate the roasted carrots and drizzle with the tahini dressing.
- Garnish with pomegranate seeds and chopped parsley, then serve.
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