Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Ingredients

• Carrots

  Raw

  12 large or 864g

• Canola oil

  1 tbsp or 14g

• Maple syrups

  4 tsp or 27g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Miso

  1 tsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Water

  Plain, clean water

  2 tbsp or 30g

• Pomegranates

  Raw

  ⅛ cup arils (seed/juice sacs) or 22g

• Pistachio nuts

  Nuts, raw

  2 tbsp or 15g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Preheat the oven to 400°F.
2. Toss the carrots with canola oil and three-quarters of the maple syrup. Arrange them in a single layer on a baking sheet and roast until tender, about 20-30 minutes, turning once halfway through.
3. In a bowl, mix tahini, lemon juice, soy sauce, remaining maple syrup, garlic, adding a little water as needed to reach the desired sauce consistency.
4. Serve the roasted carrots topped with tahini sauce, pomegranate arils, chopped pistachios, and fresh parsley.

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