CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pomegranate Honey-roasted Carrots with Tahini and Pistachios

  • Overview
  • Ingredients
    9 items
  • Directions

POMEGRANATE HONEY-ROASTED CARROTS WITH TAHINI + PISTACHIOS
The perfect accompaniment to your Sunday roast – or any day of the week you need a little spoiling. Super delicious and healthy too 🥕🍯

(Serves 6)

 

1 kg carrots, cleaned and trimmed
15 ml olive oil
15 ml honey

TAHINI SAUCE:
45 ml tahini
5 ml honey
30 ml lemon juice
1 garlic clove, crushed
Salt and black pepper
±45 ml water (to thin)

TO FINISH
80 ml pomegranate seeds
45 ml chopped roasted pistachios
Fresh coriander or flatleaf parsley

 

  • Preheat oven to 200°C
    • Toss carrots with olive oil and honey, season well
    • Roast on a baking tray for ±25 minutes, turning once, until tender and caramelised
    • For the tahini sauce: mix tahini, honey, lemon juice, garlic, salt and pepper. Add water gradually until smooth and pourable
    • Arrange warm carrots on a serving platter and drizzle with tahini sauce
    • Scatter over pomegranate seeds, pistachios and herbs
    • Serve warm and enjoy every bite