Caramelized Maple Glazed Carrots with Creamy Tahini, Pistachio, and Pomegranate
Ingredients:
1½ pounds whole carrots, peeled and trimmed
2 tablespoons olive oil
3 tablespoons pure maple syrup
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1/3 cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
Warm water, as needed
1/4 cup pomegranate seeds
1/4 cup pistachios, chopped
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 425°F (220°C).
Place carrots on a baking sheet and toss with olive oil, maple syrup, smoked paprika, salt, and pepper.
Roast for 25–30 minutes, turning once, until tender, caramelized, and lightly charred at the edges.
While carrots roast, whisk tahini, lemon juice, garlic, and a pinch of salt in a bowl.
Add warm water gradually until the sauce is smooth and drizzleable.
Transfer roasted carrots to a serving plate.
Drizzle generously with tahini sauce.
Garnish with pomegranate seeds, pistachios, and fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 240 kcal | Servings: 4 servings