Sumac Roasted Carrots with Tahini Drizzle

Sumac Roasted Carrots with Tahini Drizzle

Sumac Roasted Carrots with Tahini Drizzle

Sumac Roasted Carrots with Tahini Drizzle

Sumac Roasted Carrots with Tahini Drizzle

Course Root Vegetable
Servings 8

Ingredients
  

  • 800 g carrots
  • 1 TBS sumac
  • 3 cloves of garlic
  • 75 g tahini
  • 1/2 cup water
  • Juice of 1 lemon
  • 1/3 cup pomegranate arils
  • 45 g chopped, roasted pistachios
  • Chopped parsley

Instructions
 

PREPARATION

  • Peel and wash the carrots.
  • Chop the parsley, roast the nuts.

METHOD

  • Preheat the oven to 200 °C.
  • Toss in olive oil, sumac and 1 clove of crushed garlic.
  • Roast for 20 – 25 minutes until crisp but tender.
  • Meanwhile, whisk the tahini, lemon juice, salt, water and garlic.
  • Adjust with salt and lemon as desired. Loosen with water if needed.
  • When the carrots are ready, put them on a platter, drizzle with tahini dressing, and garnish with pomegranate, pistachios and parsley.

Notes

ADDITIONAL INFO
If you can’t find pomegranate arils you can use blueberries.
Keyword Sumac Roasted Carrots with Tahini Drizzle
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