Roasted Rainbow Carrots
Ingredients
The carrots
-
1
pound
rainbow carrots with tops
-
1
½
recipe Tahini Sauce
-
for garnish
pomegranate arils
The gremolata
-
¼
cup
chopped carrot tops
-
¼
cup
chopped fresh parsley
-
1
small
garlic clove, grated
-
1
teaspoon
orange zest
-
½
teaspoon
toasted cumin seeds, roughly ground
-
¼
teaspoon
sea salt
Other ingredients
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the carrots and their tops, pat them dry, and slice the tops off the carrots.
- Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Roast the carrots for 20 to 30 minutes until tender and browned.
- Meanwhile, make the gremolata by combining chopped carrot tops, parsley, garlic, orange zest, cumin seeds, and salt in a bowl.
- Toss the roasted carrots with the gremolata while still warm.
- Transfer to a serving platter, drizzle with tahini sauce, and garnish with pomegranate arils.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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