Herb-Roasted Carrots w Tahini

I found this recipe in a Dr’s office (in a magazine) and the introduction began, with the author “swears this is her most droolworthy meal.” I can attest that it is one that every time I serve it, everyone loves it and there are almost never any left overs.

Ingredients

HERB ROASTED CARROTS

• 2 lbs carrots, peeled and halved length-wise (so they are all app the same size)
• 2 TBSP honey
• 1 tsp ground cumin
• 3 TBSP Olive Oil
• 1 TBSP harrisa (paste or spice, I have used both and they are equally good)
• Salt and Pepper to taste
• 1 cup cilantro leaves (parsley works fine as well; I’m usually generous with this)
• 1 TBSP pomegranate seeds (again, I’m generous with the amount)
• 1 TBSP pine nuts, toasted (I don’t toast them)
• Fresh Lemon Juice, to taste

TAHINI SAUCE

• 1/4 cup good-quality raw tahini
• 1 tsp kosher salt
• Juice of 1/2 lemon
• 1 garlic clove, grated or finely chopped

Method

1. Preheat oven to 450
2. Place carrots in large ovenproof pan and cover with water. Bring to a boil, then simmer until slightly tender, about 6 minutes (more if you have more carrots).
3. Drain the water from the pan, return the pan to the oven. (You can also use 2 different pans if you have one that is easier to steam the carrots on the stovetop).
4. Add the carrots to the pan and cover with the honey, cumin, olive oil, harissa, salt and pepper. (I usually mix these all together and just pour them over the carrots at this point.)
5. Bake 15 minutes (more if you have a bigger amount).
   While the carrots are baking, make the tahini sauce:
   1. In a bowl or jar mix the Tahini Sauce ingredients with 1/4 cup warm water.
   2. Keep adding water and stirring until there are no visible clumps and it is a good consistency to support the carrot mixture (not too runny).
   3. Drizzle the Tahini sauce on a platter.
   4. Add the carrots (with their herb sauce on top).
   5. Top this with the cilantro, pomegranate seeds, pine nuts, and if desired olive oil, lemon juice, salt and pepper.