Roasted Carrots with Tahini Drizzle
INGREDIENTS
- 600g rainbow carrots, halved
- 4 tbsp olive oil
- 1 tsp ground cumin
- 4 tbsp tahini
- 1 lemon, juiced
- 40g pomegranate seeds
- Fresh dill
- Sea salt
NUTRITION
Per serving
240
Calories
5g
Protein
24g
Carbs
13g
Fats
METHOD
1
Roast
Toss carrots with two tablespoons of oil, cumin and salt. Roast at 220C for thirty minutes until tender and charred at the edges.
2
Whisk the tahini
Combine tahini, lemon juice, three tablespoons of cold water, salt and remaining oil. Whisk until thick but pourable.
3
Plate
Spread the tahini over a flat plate and arrange carrots on top.
4
Finish
Scatter pomegranate seeds and dill. Serve while the carrots are still warm.
VEG.ARMY TIP
Use carrots of similar thickness — uneven sticks roast unevenly.
