Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios Recipe | Yummly
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Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

CLOSET COOKING(3)
Jo LeRoy: "It was really good, but I will want to play with…" Read More
12Ingredients
30Minutes
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Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

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Ingredients

US|METRIC
4 SERVINGS
  • 2 lb. carrots (cleaned and trimmed)
  • 1 Tbsp. oil
  • 1 Tbsp. maple syrup
  • 2 Tbsp. Tahini
  • 2 Tbsp. lemon juice
  • 1 tsp. white miso paste (or soy sauce or tamari for gluten-free or salt)
  • 1 tsp. maple syrup
  • 1 clove garlic (grated)
  • 2 Tbsp. water
  • 2 Tbsp. pomegranate
  • 2 Tbsp. pistachios (chopped)
  • 1 Tbsp. parsley (or cilantro, chopped)
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    Reviews(3)

    Reviewer Profile Image
    Jo LeRoy 2 years ago
    It was really good, but I will want to play with it a little before I'd make it for company. May need to roast the carrots a tad longer than I did (or at a slightly higher temp?), and while the sauce tasted good, the consistency and color were a bit off.
    Reviewer Profile Image
    Gary 4 years ago
    Everyone really liked it. Very interesting combination of flavors that went well together. Roasted fresh cranberries about halfway through instead of using pomegranate seeds and it worked.
    Reviewer Profile Image
    AshMcBash 5 years ago
    Not terrible but don’t substitute the white miso and check that Your carrots are tender and sweet to start with. Sharp, bitter carrots don’t do your dish any favors.

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