This is the easiest four ingredient recipe to make for Rosh Hashanah, the Jewish New Year that is in the fall every year. It is nice and sweet and filled with texture thanks to the pistachios and pomegranate seeds! It takes a little under an hour to make since you want to roast your carrots well and I highly suggest using my favorite Soom tahini since the texture and flavor of this tahini is unlike any others.
For this recipe, I used three different colored carrots, but you can easily stick to just one! To prep for this recipe, cut the stems of the carrots so you only have 1-2 inches left then peel the carrots. Place the carrots on a baking tray with parchment paper, sprinkle some salt and pepper, and olive oil and roast until you see the skin starting to crinkle. After you take them out, it’s super easy. Just sprinkle pomegranate seeds, pistachios, and tahini and you got yourself the perfect holiday appetizer.
This recipe is super simple and tasty. It uses seasonal carrots (you can easily find them at your farmers market or any grocery store) and the smoothest tahini, Soom (use code GIRLSWHOEAT for 10% off their website), you will ever taste! This is sure to be a favorite around the table and a great dish to welcome the Jewish new year!
Tri-Color Roasted Carrots with Tahini, Pomegranate, and Pistachio
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
- Staub Rectangular Baking Dish
Ingredients
- 1 bunch of carrots
- olive oil
- salt and pepper
- 1/4 cup pomegranate seeds
- 1/8 cup pistachio, chopped
- 3 tbsp tahini, drizzle
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the carrot stems (leave about 1 inch on) and peel carrots.
- Place carrots on a baking tray with parchment paper and drizzle olive oil, sprinkle salt and pepper and mix in with a spatula or your hands.
- Roast carrots in an oven at 400 degrees for 30-40 minutes (shaking halfway through to unstick them from the tray) until the outside of the carrot starts to crinkle.
- Remove from the oven and let cool, then top with pomegranate seeds, pistachios, and drizzle tahini, and ENJOY!
