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14Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. carrots (scrubbed and trimmed)
- 1 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 2 tsp. parsley (each, and dill)
- sea salt
- black pepper
- 1/3 cup Tahini
- 1/4 cup water
- 3 Tbsp. lemon juice
- 2 cloves garlic (peeled and roughly chopped)
- 1/8 tsp. black pepper
- 3 Tbsp. pomegranate arils
- 2 Tbsp. pepitas
- freshly cracked black pepper
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Reviews(6)
Brit Pheobus 5 years ago
my carrots were a bit larger so I had to double the cooking time, but overall this recipe is delicious. very satisfying with the sauce!
Hines 5 years ago
Made with rainbow carrots and loved the balance or sweet and peppery tubers with sauce.
FlyCook 6 years ago
I was great I was great I was great I was great I was great I was great I was great
Belinda Clémence 6 years ago
Roasted root veggies are always awesome. When combined with the pungency of the Tahini sauce, the crispness of the pepitas, and the tartness and texture of the pommie seeds, experience is taken to a much higher level.