PISTACHIO ROASTED CARROTS (by France)
Carrots make a wonderful dish... especially when they're maple syrup roasted with a pistachio & pomegranate tahini sauce to go over them. The perfect side for a roast or fish - deliciously vibrant. Bon appetit!
Serves 3 l Difficulty: Easy l Prep time: 15 min l Total time: 45min
10 carrots, cleaned and trimmed
1 tablespoon olive oil
1 tablespoon maple syrup
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon soy sauce
1 teaspoon maple syrup
1 small clove garlic, grated
2 tablespoons water
2 tablespoons pomegranate
2 tablespoons pistachios, chopped
1 tablespoon parsley or cilantro, chopped
1. Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
2. Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
3. Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!