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Tri-Color Roasted Carrots with Tahini, Pomegranate, and Pistachio

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Servings 4

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!
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