Cardamom Roasted Carrots with Pomegranate Seeds Recipe - Forks Over Knives
These roasted carrots are coated in cardamom, cinnamon, and cayenne before getting deliciously tender in the oven. Top with pomegranate seeds, and enjoy!
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.forksoverknives.com.
Ingredients
- 3 lb. small to medium whole multicolor carrots, trimmed
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ cup pomegranate seeds
- Freshly ground black pepper, to taste
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