Roasted Carrots With Orange Tahini Sauce And Pomegranate

These roasted carrots with orange tahini sauce will add flavor and beauty to any table. They're quick to make and delicious.

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• Roasted Carrots With A Simple Orange Tahini Sauce and Pomegranate
• Ingredients for Roasted Carrots with Orange Tahini Sauce
• Making Roasted Carrots with Orange Tahini Sauce
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The coffee was lukewarm, making my stomach feel slightly oceanic. It was comfortable inside, the smell of books filling the air. I looked out the window - fog hanging low, branches bare; the field in the distance stripped of its vibrant green. December always makes my heart ache a little.

The cafe was busy, so I opted for a big, comfortable chair. I turned back to the reason I was there in the first place and opened to the winter section. It was the book I was desperately trying to at least partly devour during my short visit to the book store.

When I first laid eyes on it, my heart skipped a beat. Photograph upon photograph of beautiful food, landscapes, quiet and slow living. Then I read her writing. She spoke as I felt. Her appreciation for food, wine, and life gave me pause. A much-needed pause in my generally harried days.

Coffee long abandoned, I read, I imagined, I filled myself up with as much as I could. It was a sweet hour. For only a short while, I was teleported to the sleepy town of Medoc, where people spoke of mussels, wine, and weather.

Mimi Thorrison is one of my favorite bloggers, turned author. Her love and appreciation for cooking seasonal food from scratch has provided much influence over the years. And granted that she cooks French food with lots of cream, butter, and flour, her approach has nonetheless inspired me to look to the seasons when I cook and use what’s available. Her cooking philosophy and approach match mine by keeping things simple and letting ingredients shine through in all their glory.

So this is exactly how I approached this roasted carrot recipe. I just took what I had recently purchased at the market and made it work. Carrots, pomegranate, and citrus are all in season right now and a quick tahini sauce marries all the flavors beautifully. Since winter is cold and grey, these bright orange carrots and shiny red pomegranate seeds provide some much-needed warmth and color.

Roasted Carrots With A Simple Orange Tahini Sauce and Pomegranate

• Earthy, grounding flavors
• Paleo, Whole 30, and Vegan
• Ready in 25 minutes
• Perfect as a holiday side dish or any time
• Healthy and delicious 

Ingredients for Roasted Carrots with Orange Tahini Sauce

• Carrots
• Sea salt
• Ground pepper
• Tahini
• Orange juice
• Extra Virgin Olive Oil
• Cumin
• Lemon juice
• Pomegranate seeds
• Finely chopped cilantro

Making Roasted Carrots with Orange Tahini Sauce

Step 1. Preheat oven to 350 degrees and line baking sheet with parchment paper.

Step 2. Line baking sheets with parchment paper. Divide carrots between 2 sheets and toss with 2 tablespoon olive oil, salt and pepper. Place the carrots face down. 

Step 3. Roast carrots for 10 minutes, flip them to face up, and switch oven racks so both sheets of carrots cook roast evenly. Roast for another 10-15 minutes until desired softness. (I like mine to still have a bit of a bite)

Step 4. Meanwhile, in a mixing bowl or blender, combine remaining ingredients aside from pomegranate seeds and cilantro to create tahini sauce.

Step 5. Once carrots are finished roasting, lay carrots on a serving platter, pour over tahini sauce, chopped cilantro, and pomegranate seeds.