Roasted Carrots With Tahini And Pomegranate | olivemagazine
Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This vegan dish will serve four as a side dish
Ingredients
- 16 carrots slim, smallish but not baby, trimmed
- olive oil
- 1 tbsp cumin seeds
- 2 tbsp tahini
- 2 tsp sesame oil
- coriander a small bunch, roughly chopped
- pomegranate seeds a handful
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