Description
This Roasted Rainbow Carrots recipe showcases tender, caramelized rainbow carrots roasted to perfection and topped with a vibrant gremolata, creamy tahini sauce, and fresh pomegranate arils. It’s a visually stunning and flavorful side dish that is both vegan and gluten-free, perfect for festive occasions or everyday meals.
Ingredients
Scale
Carrots and Roasting
- 1 pound rainbow carrots with tops
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Gremolata
- ¼ cup chopped carrot tops (from the roasted carrots)
- 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
Garnish
- ½ recipe Tahini Sauce
- Pomegranate arils, for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the carrots.
- Prepare the carrots: Wash the rainbow carrots and their tops thoroughly, then pat them dry. Slice the tops off carefully and set them aside to use in the gremolata. Place the whole carrots on the lined baking sheet.
- Season and roast: Drizzle the carrots generously with extra-virgin olive oil, and sprinkle with sea salt and freshly ground black pepper. Toss the carrots to coat them evenly and spread them out on the baking sheet in a single layer. Roast in the preheated oven for 20 to 30 minutes, until the carrots are tender and browned at the edges.
- Make the gremolata: While the carrots roast, finely chop the reserved carrot tops to measure ¼ cup. Combine them in a medium bowl with chopped parsley, grated garlic, orange zest, toasted and ground cumin seeds, and ¼ teaspoon sea salt. Stir thoroughly to blend the fresh, zesty flavors.
- Combine and garnish: Once the carrots are roasted and still warm, toss them with the gremolata to coat. Transfer to a serving platter, drizzle with tahini sauce, and scatter pomegranate arils on top as a festive garnish. Adjust seasoning with salt and pepper if desired, then serve warm.
Notes
- This side dish combines sweetness from the carrots with the bold flavors of the gremolata and tahini, creating a balanced and vibrant dish.
- Use freshly toasted and ground cumin seeds for optimal flavor and aroma in the gremolata.
- Save leftover carrot tops for vegetable broth or other recipes to minimize waste.
- Perfect for holiday meals or as a colorful addition to any dinner plate.
- Vegan and gluten-free, making it suitable for a variety of dietary needs.
Nutrition
- Serving Size: 1/4 recipe (approximately 180g)
- Calories: 140
- Sugar: 7g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
