Roasted Carrots with Green-Tahini Sauce and Pomegranate

Roasted Carrots with Green-Tahini Sauce and Pomegranate

The entire country is in full blown Halloween candy mode and here I am, sharing a platter of roasted carrots! I’m probably the only person in the universe posting a vegetable recipe on Halloween, but I figure you guys could use a change of scenery from the norm.

Plus, carrots are orange. So, they sort of work. (That was a total stretch, I know.)

Let me first start off by saying that I know that it looks like a lot of things are happening in this dish. The roasted carrots, the green-tahini sauce, pomegranate arils, and fresh cilantro leaves. Don’t be scared off just yet!

Roasted Carrots with Green-Tahini Sauce and Pomegranate

This vegetable dish was inspired by a recent tahini recipe series in the Wall Street Journal. If you’ve never used tahini before or have never heard of it, tahini is a paste made from ground sesame seeds. It has become synonymous with hummus, since it is one of the main ingredients, but you can use it in so many other ways!

You can add it to cookies and chocolate! Add it to salad dressing! You name it, and you can probably add tahini to it.

I used a store-bought tahini brand found at my local middle eastern grocery store, but you can even make your own at home (I have to admit, I don’t think it is worth the hassle at all).

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