Ingredients

The following ingredients have 1 Servings
  • 2 large bunches whole carrots, preferably smaller ones
  • 2 tablespoons (30 mL) extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • ⅓ cup tahini paste
  • ⅓ cup (80 L) water
  • ½ cup fresh cilantro leaves
  • 2-3 tablespoons fresh lime juice
  • 1 small garlic clove
  • kosher salt
  • freshly ground black pepper
  • fresh cilantro leaves (for garnishing)
  • ¼ - ⅓ cup fresh pomegranate arils

Instruction

  • Roast the Carrots: Preheat the oven to 400°F (204°C) Trim the carrot stalks leaving rough ¼ inch – ½ inch of green stem on the carrots. Using a small pairing knife, clean the stems and tops of the carrots to remove any excess dirt. Scrub and wash the carrots well (if you are using young, fresh carrots, I prefer not to peel them!). Dry the carrots well.
  • Place the carrots in a large roasting dish (don’t crowd the pan), toss them with the olive oil, and add two tablespoons water to the pan. Cover the pan with aluminum foil and roast for 25 to 35 minutes (or until almost fork tender). Remove the foil, increase the oven temperature to 425°F (220°C) and roast for an additional 10 to 15 minutes, or until caramelized and tender.
  • Make the Green Tahini Sauce: Combine the tahini sauce ingredients in the bowl of a small food processor. Process until smooth and season to taste with salt and pepper. It should be relativelty thick, but able to be drizzled from a spoon. Set aside.
  • Assembly: Serve the roasted carrots on a large platter, drizzle the carrots generously with green-tahini sauce and garnish with fresh cilantro leaves and pomegranate arils.