Image credit to: Boston Organics
Toss carrots in oil and maple syrup, arrange in single layer on baking sheet and roast in preheated 400F/200C oven until tender, about 20-30 minutes, turning once halfway through.
Mix tahini, lemon juice, miso, garlic and enough water to get the sauce to the desired consistency.
Serve carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!
Adapted from Closet Cooking
(4 oz, 1-3 heads)
Add-onsCondiments & Sauces