---
comments: true
tags:
  - side
  - persian
  - heat-culinary
---
# :carrot: Maple Roasted Carrots with Tahini & Pomegranate

![Maple Roasted Carrots with Tahini and Pomegranate][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 30 minutes |

## :salt: Ingredients

- :carrot: 2 lbs carrots
- :olive: 1 Tbsp olive oil
- :maple_leaf: 1 Tbsp maple syrup
- :seedling: 2 Tbsp tahini
- :lemon: 2 Tbsp lemon juice
- :sake: 1 tsp soy sauce
- :maple_leaf: 1 tsp maple syrup
- :garlic: 1 clove garlic
- :droplet: 2 Tbsp water
- :pear: 2 Tbsp pomegranate arils
- :chestnut: 2 Tbsp pistachios
- :herb: 1 Tbsp parsley or cilantro

## :cooking: Cookware

- 1 baking sheet

## :pencil: Instructions

### Step 1

Preheat the oven to 400°F.

### Step 2

Peel the carrots and trim the tips.

### Step 3

Mix together the olive oil and maple syrup. Toss the carrots in the mixture. Arrange in a single layer on a baking
sheet. Roast in preheated oven until tender, about 20 to 30 minutes, turning once in the middle.

### Step 4

Mix the tahini, lemon juice, soy sauce, maple syrup, grated garlic, and enough water to get the sauce to the desired
consistency.

### Step 5

Drizzle the roasted carrots with the tahini sauce. Top with pomegranate arils, chopped pistachios, and parsley or
cilantro. Enjoy!

## :link: Source

- HEAT Culinary

[1]: <../assets/images/maple-roasted-carrots-with-tahini-and-pomegranate.jpg>