Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This delicious vegan dish serves two as a light lunch or four as a side dish.
Serves: 4 as a side
Preparation time: 10 minutes
Cooking time: 30 minutes
- 500g Chantenay carrots
- 3tbsp olive oil
- 1 tbsp cumin seeds
- Salt and freshly ground black pepper
- 2 tbsp tahini
- 2 tsp sesame oil
- 1 small pack coriander, roughly chopped
- 125g pomegranate seeds
What to do:
Heat the oven to 190C
In a large bowl mix the Chantenay with the olive oil, lots of seasoning and the cumin seeds.
Spread the spiced Chantenay in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.
Remove the carrots from the oven and divide between four plates. Drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds and serve immediately.
Recipe from: Olive magazine