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Honey Roasted Carrots with Tahini Drizzle
SERVES: 4–6 • TOTAL TIME: 1 HOUR
Ingredients:
3 tbsp honey
2 tbsp olive oil
2 bunches spring carrots, peeled
Salt
Freshly ground black pepper
For the Tahini Drizzle:
2 cloves garlic, minced
2 tbsp lemon juice
3 tbsp tahini
Pinch of salt
Pinch of ground cumin
8 tbsp iced water
Pomegranate seeds
Directions:
Preheat oven to 220˚C.
Make Tahini Drizzle by combining garlic and lemon juice in a bowl. Leave for 10 minutes to let the garlic infuse the lemon juice.
Pour mixture through a fine sieve and discard the garlic. Add tahini, salt and cumin to the lemon juice and whisk well. Add iced water, 1 tablespoon at a time, whisking well after each addition.
Combine honey, olive oil, salt and pepper in a large bowl. Add carrots and toss to coat. Place carrots in a roasting tin and cook for 30 minutes before removing from oven. Turn carrots and return to oven for a further 20 minutes or until they are cooked through and well glazed.
Transfer carrots to a serving plate and serve warm with a couple of tablespoons of Tahini Drizzle poured over the top. Put remaining Tahini Drizzle in a bowl with a spoon so that guests can add more if they would like to.
Garnish with pomegranate seeds.