Roasted carrots with tahini and pomegranate
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Skip to ingredients
- 16 carrotsslim, smallish but not baby, trimmed
- olive oil
- 1 tbsp cumin seeds
- 2 tbsp tahini
- 2 tsp sesame oil
- coriandera small bunch, roughly chopped
- pomegranate seedsa handful
Nutrition:
- kcal173
- fat14.8g
- saturates2.1g
- carbs5.4g
- sugars4.9g
- fibre3.6g
- protein2.8g
- salt0.2g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Toss the carrots with 3 tbsp olive oil, lots of seasoning and the cumin seeds. Put in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.
step 2
Take the carrots out and drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds to serve.
