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Side Dish
6 - 8 servings
5 minutes
35 minutes
Chef Tom Fraker
A twist to a traditional side all the family will enjoy.
2 pounds carrots, cleaned and trimmed
1 tablespoon oil
1 tablespoon maple syrup
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon white miso paste
1 teaspoon maple syrup
1 small clove garlic, grated
2 tablespoons water
2 tablespoons pomegranate arils
2 tablespoons pistachios, chopped
Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!
Tahini is a paste made of sesame seeds. It has the consistency of pancake batter.
This dish can be made gluten free if the white miso paste is made of soybean fermented in rice, not wheat, rye, or barley. Read package ingredients to be certain.
