Chef Tom Fraker

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Name: Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 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; 1 tablespoon parsley or cilantro, chopped

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Cuisine

Mediterranean

Servings

6 - 8 servings

Prep Time

5 minutes

Cook Time

35 minutes

A twist to a traditional side all the family will enjoy.

Image of Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Ingredients

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
1 tablespoon parsley or cilantro, chopped

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Directions

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!

Recipe Note

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.

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios