Name: Pomegranate Honey-Roasted Carrots with Tahini & Pistachios
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 kg carrots, cleaned and trimmed; 15 ml olive oil; 15 ml honey; Salt and black pepper; 45 ml tahini; 5 ml honey; 30 ml lemon juice; 1 garlic clove, crushed; Salt and black pepper; 45+ ml water or more, to desired consistency; 80 ml pomegranate seeds; 45 ml chopped, roasted pistachio nuts; Fresh coriander or flatleaf parsley, for garnish

Pomegranate Honey-Roasted Carrots with Tahini & Pistachios

Sweet and savoury roasted carrots are elevated with a luscious tahini sauce, a sprinkle of vibrant pomegranate seeds, and crunchy pistachios. The carrots are tossed in honey and olive oil before roasting to caramelised perfection, while the creamy tahini dressing provides a tangy counterpoint. This colourful and flavourful side dish is perfect for any occasion.

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 200 C Servings: 6 Best Season: Suitable throughout the year

Method

Preheat the oven to 200°C (Celsius).
Toss the carrots with the olive oil and honey in a bowl. Season with salt and black pepper.
Place the carrots in a single layer on a baking tray.
Roast in the preheated oven for approximately 25 minutes, or until tender and caramelised, turning the carrots once during cooking.

To Make the Tahini Sauce

In a separate bowl, combine the tahini, honey, lemon juice, and crushed garlic. Season with salt and black pepper.
Mix well, then gradually add ±45 ml of water (or more) and stir until the sauce is smooth and reaches your desired pouring consistency.

To Serve

Transfer the warm, roasted carrots to a serving platter.
Drizzle generously with the prepared tahini sauce.
Sprinkle over the pomegranate seeds for a burst of colour.
Add the chopped, roasted pistachio nuts and garnish with fresh coriander or flatleaf parsley.
Serve immediately.

Pomegranate Honey-Roasted Carrots with Tahini & Pistachios