Imagine transforming humble carrots into a culinary masterpiece that will make your taste buds dance with delight! This Roasted Carrots with Tahini Pomegranate Sauce recipe is not just a side dish – it's a vibrant journey through Middle Eastern flavors that will elevate your dining experience from ordinary to extraordinary. With a perfect balance of caramelized sweetness, creamy tahini, and burst of pomegranate seeds, this dish promises to be the star of your dinner table that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1/4 cup tahini
- 1/4 cup pomegranate seeds
- 2 tablespoons lemon juice
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the carrots, then cut them into uniform sticks approximately 3-4 inches long and 1/2 inch thick. This ensures even roasting and consistent cooking.
- Place carrot sticks in a large mixing bowl. Drizzle olive oil over the carrots and sprinkle with salt. Toss thoroughly to coat each carrot piece evenly with oil and seasoning.
- Spread the seasoned carrot sticks in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows each carrot to roast and caramelize properly.
- Roast in the preheated oven for 20-25 minutes, turning the carrots halfway through cooking. Look for edges that are slightly charred and a tender interior.
- While carrots are roasting, prepare the tahini pomegranate sauce. In a small bowl, whisk together tahini, lemon juice, and a pinch of salt until smooth and creamy.
- Once carrots are done, remove from oven and transfer to a serving platter. Drizzle the tahini sauce generously over the roasted carrots.
- Sprinkle fresh pomegranate seeds over the dressed carrots for a burst of color, texture, and tangy sweetness.
- Serve immediately while carrots are still warm, allowing the tahini sauce to slightly meld with the roasted vegetables.
Tips
- Choose uniform-sized carrots to ensure even roasting and consistent cooking.
- Don't overcrowd the baking sheet – give each carrot stick space to caramelize properly.
- Use high-quality tahini for the most authentic and creamy sauce.
- Fresh pomegranate seeds are key to adding a vibrant burst of flavor and color.
- For extra flavor, consider adding a sprinkle of za'atar or cumin to the carrots before roasting.
- Serve immediately while the carrots are warm to enjoy the best texture and flavor combination.
- If you prefer a sweeter sauce, add a tiny drizzle of honey to the tahini mixture.
- Use parchment paper for easy cleanup and to prevent sticking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
