Description
A vibrant and flavorful side dish featuring tender roasted rainbow carrots topped with a zesty carrot top gremolata, creamy tahini sauce, and bright pomegranate arils. This recipe is vegan, gluten-free, and perfect for adding a festive touch to any meal.
Ingredients
Scale
Main Ingredients
- 1 pound rainbow carrots with tops
- Extra-virgin olive oil (about 2 tablespoons)
- Sea salt and freshly ground black pepper, to taste
- ½ recipe Tahini Sauce
- Pomegranate arils, for garnish
Gremolata
- ¼ cup chopped carrot tops (from the carrots above)
- ¼ cup chopped fresh parsley
- 1 small garlic clove, grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds, roughly ground in a mortar and pestle
- ¼ teaspoon sea salt
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Carrots: Wash the rainbow carrots and their tops thoroughly and pat them dry with a clean towel. Slice the tops off the carrots carefully and set the greens aside for the gremolata.
- Season and Roast Carrots: Arrange the whole carrots on the prepared baking sheet. Drizzle them with extra-virgin olive oil and season generously with sea salt and freshly ground black pepper. Toss well to ensure the carrots are evenly coated with oil and seasoning. Spread them out in a single layer for even roasting. Roast in the preheated oven for 20 to 30 minutes until the carrots are tender and caramelized around the edges.
- Make Gremolata: While the carrots roast, finely chop the carrot tops and measure ¼ cup. Place these carrot tops into a medium mixing bowl. Add the chopped fresh parsley, grated garlic, orange zest, toasted and ground cumin seeds, and sea salt. Stir thoroughly to combine all ingredients into a flavorful gremolata mix.
- Toss Carrots with Gremolata: When the roasted carrots come out of the oven, toss them gently with the gremolata while still warm to allow the flavors to meld.
- Plate and Garnish: Transfer the dressed carrots to a serving platter. Drizzle the prepared tahini sauce over the top generously. Finally, sprinkle pomegranate arils over the dish for a burst of color and sweetness. Adjust seasoning with additional salt if needed and serve immediately.
Notes
- This dish makes a beautiful and festive side perfect for holiday meals or special occasions.
- The recipe is both vegan and gluten-free, suitable for many dietary preferences.
- Use remaining carrot tops for homemade vegetable broth to minimize waste.
- If you cannot find rainbow carrots, regular orange carrots work well too.
- To toast cumin seeds, dry roast them in a skillet over medium heat until fragrant before grinding.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 8g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
