Roasted Rainbow Carrots
4 servings | 45 minutes
INGREDIENTS
- 1 lb rainbow carrots with tops
- Lemon Infused olive oil
- Sea salt
- Freshly ground black pepper
- Tahini sauce
- Pomegranate arils, for garnish
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Carrot Top Gremolata:
- 1⁄4 cup chopped carrot tops
- 1⁄4 cup chopped fresh parsley
- 1 small garlic clove, grated
- 1 tsp orange zest
- 1⁄2 tsp toasted cumin seeds, roughly ground in a mortar
- 1⁄4 tsp salt
DIRECTIONS
Preheat the oven to 425 Fahrenheit and line a baking sheet with parchment paper.
2. Wash the carrots and tops well and pat them dry. Slice the tops off the carrots and set them aside for gremolata.
3. Place the whole carrots on the baking sheet, drizzle with lemon olive oil, and sprinle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.
4. Meanwhile, make the gremolata: place 1⁄4 cup chopped carrot tops in bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.
5. Toss the rainbow carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter. Drizzle with tahini sauce, and garnish with pomegranate arils. Season to taste and serve.