Roasted Rainbow Carrots
This roasted rainbow carrots recipe is an eye-catching, delicious side dish! Top the tender, caramelized carrots with a fresh gremolata, tahini sauce, and pomegranates for a holiday flair. Vegan and gluten-free.
Ingredients
- 1 lb rainbow carrots with tops
- extra-virgin olive oil
- 1/2 cup tahini sauce
- pomegranate arils as garnish
Gremolata
- 1/2 cup chopped carrot tops
- 1/2 cup fresh parsley
- 1 garlice clove, grated
- 1 tbsp orange zest
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the carrots and their tops. Cut the tops off the carrots and set them aside for the gremolata.
- Put whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.
- Meantime, make the gremolata: Chop the carrot tops and measure out ¼ cup.
- Make the gremolata Place the ¼ cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, and salt. Stir to combine.
- Toss carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to taste and serve.
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