Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

• 2 lbs carrots, cleaned and trimmed
• 1 Tbsp oil
• 1 Tbsp maple syrup
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 tsp white miso paste (or soy sauce or tamari for gluten-free or salt)
• 1 small clove garlic, grated
• 2 Tbsp water
• 2 Tbsp pomegranate seeds
• 2 Tbsp pistachios, chopped
• 1 Tbsp parsley or cilantro, chopped

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, maple syrup, 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!