Roasted Carrots With Tahini And Pomegranate
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Oven
- Non-stick baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
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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