Pomegranate Honey-roasted Carrots with Tahini and Pistachios – Christine Capendale
Pomegranate Honey-roasted Carrots with Tahini and Pistachios 9 items 9 items POMEGRANATE HONEY-ROASTED CARROTS WITH TAHINI + PISTACHIOS The perfect
Ingredients
- 1 kg carrots, cleaned and trimmed
- 15 ml olive oil
- 15 ml honey
- 45 ml tahini
- 5 ml honey
- 30 ml lemon juice
- 1 garlic clove, crushed
- ±45 ml water (to thin)
- 80 ml pomegranate seeds
- 45 ml chopped roasted pistachios
- Fresh coriander or flatleaf parsley
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