Roasted Chantenay Carrots With Tahini And Pomegranate

Roasted Chantenay Carrots With Tahini And Pomegranate.

Roasted Chantenay Carrots With Tahini And Pomegranate.

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Roasted Chantenay Carrots With Tahini And Pomegranate- Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This delicious vegan dish serves two as a light lunch or four as a side dish.

Serves: 4 as a side

Preparation time: 10 minutes
Cooking time: 30 minutes

How To Make Roasted Chantenay Carrots With Tahini And Pomegranate:

You’ll Need:

• 500g Chantenay carrots
• 3 tbsp olive oil
• 1 tbsp cumin seeds
• Salt and freshly ground black pepper
• 2 tbsp tahini
• 2 tsp sesame oil
• 1 small pack coriander, roughly chopped
• 125g pomegranate seeds

What To Do:

1. Heat the oven to 190C.
2. In a large bowl mix the Chantenay with the olive oil, lots of seasoning and the cumin seeds.
3. Spread the spiced Chantenay in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.
4. Remove the carrots from the oven and divide between four plates. Drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds and serve immediately.

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Recipe from: Olive Magazine. Recipe and image courtesy of Chantenay.

Roasted Chantenay Carrots With Tahini And Pomegranate- Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This delicious vegan dish serves two as a light lunch or four as a side dish.

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