Roasted-carrots-with-pomegranate-seeds

Roasted carrots with tahini and pomegranate seeds

Traditional roast root veg gets a Middle Eastern update in this easy side dish

By , 30 November 2017

(3 votes)

Roasted carrots with tahini and pomegranate seeds
  • 40 Mins
  • Serves: 6
  • Price: 31p per serving
Nutritional Info
Each 200g serving contains
  • Energy

    552KJ

    132KCAL

    7%
  • Fat

    6.0g

    low

    9%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    13.0g

    med

    14%
  • Salt

    0.12g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 276kJ/66kcal.
Ingredients
  • 1kg carrots, trimmed and quartered lengthways
  • 1tbsp sesame oil
  • 1tsp cumin seeds
  • 1tsp sesame seeds
  • 2tbsp tahini
  • 1 clove garlic, crushed
  • 1tbsp lemon juice
  • 1tsp honey
  • 2tbsp pomegranate seeds
  • 1tbsp chopped coriander
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Toss the carrots with the oil and seeds. Arrange on a baking sheet. Bake for 30 mins, or until the carrots are tender and starting to brown.

  • Meanwhile, put the tahini, crushed garlic, lemon juice, honey and 100ml water into a blender and whizz until you get a smooth, creamy sauce.

  • Arrange the carrots in a serving bowl and scatter over the pomegranate seeds and coriander. Drizzle with the tahini sauce and serve immediately.