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Parve
Easy
4-6 Servings
Allergens 
1 Hour
Diets
These sweet roasted carrots topped with tahini, pomegranates, and pistachios are both pretty and delicious.
2 pounds carrots, peeled and halved
2 tablespoons oil
2 tablespoons plus 1 and 1/2 teaspoons Gefen Maple Syrup, divided
1/4 teaspoon salt
3 tablespoons Mighty Sesame Tahini
3 tablespoons Gefen Lemon Juice
1 and 1/2 teaspoons soy sauce
3 tablespoons water
3 tablespoons pomegranate arils
2 and 1/2 tablespoons pistachios, chopped
1 tablespoon parsley, chopped
Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with oil.
In a bowl, toss carrots with oil, two tablespoons maple syrup, and salt.
Arrange carrots in a single layer on baking sheet.
Bake for 25–35 minutes or until tender.
In a small bowl, mix tahini, lemon juice, soy sauce, and remaining maple syrup.
Add water a little at a time until desired consistency is reached.
Plate carrots. Top with the tahini sauce, pomegranate arils, pistachios, and chopped parsley.
Styling and photography by Mirel Freylich
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