Cardamom Roasted Carrots with Pomegranate Seeds
Plant-based | Gluten-free | Fall side dish | Thanksgiving-ready
Gorgeous jewel-tone carrots coated in warming cardamom, cinnamon, and cayenne. Roasted until tender with slightly crispy skin, then topped with bursts of juicy pomegranate seeds. A stunning side dish that celebrates the best flavors of fall.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Small to medium whole multicolor carrots | 3 lbs | Trimmed, tops on |
| Lemon juice | 2 tbsp | |
| Tahini | 2 tbsp | |
| Ground cardamom | 2 tsp | |
| Ground cinnamon | ½ tsp | |
| Cayenne pepper | ¼ tsp | |
| Pomegranate seeds | ½ cup | |
| Black pepper | To taste | Freshly ground |
Method
Section titled “Method”-
Preheat: Oven to 400°F. Line large rimmed baking sheet with parchment or silicone mat.
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Prep glaze: In small bowl, whisk together lemon juice, tahini, cardamom, cinnamon, cayenne, and ¼ cup water.
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Coat carrots: Place carrots on prepared baking sheet. Lightly brush glaze over carrots.
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Roast: Roast about 40 minutes until browned and tender, brushing with lemon juice mixture several times during cooking.
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Serve: Transfer to serving platter. Sprinkle with pomegranate seeds and season with black pepper.
Even cooking: Use carrots of similar thickness, or cut the fattest ones lengthwise
Tops on: Leaving the tops on gives a farm-to-table look and they’re totally edible
Make ahead: Roast carrots up to 2 hours ahead, serve at room temperature or reheat
Storage
Section titled “Storage”- Room temperature: Up to 2 hours
- Refrigerate: Up to 3 days
- Reheat: Warm in 350°F oven 10-15 minutes, add pomegranate seeds just before serving
Nutrition (per serving, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~138
- Protein: 3g
- Carbs: 26g
- Fiber: 7g
- Fat: 3g
Adapted from: Nancy Macklin / Forks Over Knives
Prep: 10 min | Cook: 50 min | Serves: 6