Roasted Carrots with Pomegranate
A feast for the eyes as well as the stomach, these gorgeous jewel-tone carrots are perfect for impressing guests during a Thanksgiving feast. Coated in a warming mixture of cardamom, cinnamon, and cayenne, the colorful veggies get deliciously tender with a slightly crispy skin as they roast to golden perfection in the oven. Leaving the tops on gives the carrots a farm-to-table look that’s both aesthetically pleasing and totally edible. Top the finished product with pomegranate seeds to add bursts of juicy flavor, and you’ve got a side dish that celebrates all the best flavors of fall.
Tip: Try to use carrots that are about the same thickness so they roast evenly. If you need to, cut the fattest carrots lengthwise.
INGREDIENTS
- 3 lb. small to medium whole multicolor carrots, trimmed
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ cup pomegranate seeds
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Place carrots on prepared baking sheet. In a small bowl whisk together the next five ingredients (through cayenne pepper) and ¼ cup water. Lightly brush mixture over carrots.
- Roast carrots about 40 minutes or until browned and tender, brushing lemon juice mixture over carrots several times. Transfer to a serving platter. Sprinkle with pomegranate seeds. Season with black pepper.
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/
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