- This looks like a good blog to explore further!!
Oh my. These were so good! Definitely a keeper recipe. The sauce was yummy, too and could be used with other recipes, like a stir fry.
- 1/2 pound carrots, peeled and trimmed, all about the same size - multi-colored are nice!
- Broth
- 2 tablespoons chopped fresh parsley
- optional - 1/4 cup pomegranate arils - I didn't have these, but the original recipe calls for them and it could be a fun addition - BTW, arils is the fancy word for the little red fruits inside pomegranates
TAHINI SAUCE:
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons Dijon mustard - I used the Trader Joe's brand, which is my new fav
- 2 tablespoons maple syrup
- 2 tablespoons chopped fresh parsley
INSTRUCTIONs
- Preheat the oven to 390-ish degrees.
- Marinate, soak or drizzle carrots with a bit of broth to get them moist. Arrange them on a parchment lined baking tray.
- Bake for 30-40 minutes or until the carrots are tender. Check them towards the end - you don't want them to turn to mush.
- While the carrots are cooking, whisk together all of the sauce ingredients.
- Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.