I love roasted vegetables. Love, love, love love, LOVE. So much so that I could eat them like candy. The best part - they are SO easy to make.
Generally I like to roast my vegetables on a higher heat for a shorter time period - it gives them a delicious char and maintains some bite which is just how I like them! However, when it comes to carrots, I like them sweet. Carrots, being naturally sweet when roasted, get even more wonderful when you add a little splash of maple syrup. Pair that with the nutty and salty notes from the soy tahini dressing and the pop of colour and burst of flavour from the pomegranate seeds, and this dish to die for!
Maple Roasted Carrots with Tahini, Peptias and Pomegranate
2 pounds carrots, cleaned, trimmed and sliced in half vertically
1 tablespoon olive oil
1 tablespoon maple syrup
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon soy sauce/tamari for gluten free
1 teaspoon maple syrup
1 small clove garlic, grated
2 tablespoons water (as needed)
2 tablespoons pomegranate seeds
2 tablespoons pumpkin seeds, chopped fine
1 tablespoon parsley or cilantro, chopped
Toss the prepared carrots in the the oil and first measurement of maple syrup. Arrange in a single layer on a baking sheet lined with aluminium foil, and roast in a preheated 400 degree oven until tender, about 20-30 minutes, turning once half way through.
Mix the tahini, lemon juice, soy sauce, maple syrup, garlic and enough water to get the sauce to the desired consistency.
Serve the carrots topped with the tahini sauce, pomegranate seeds, pepitas and herbs of choice.