simple roasted carrots & red onions drizzled with a tahini pomegranate sauce, topped with goat cheese and mint
2 bunches (about 2 lbs) long rainbow carrots, scrubbed
1 red onion, peeled + cut into ½” wedges
freshly cracked black pepper
¼ cup tahini
2 tbsp pomegranate molasses
½ tsp lemon zest
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tbsp water
4 oz goat cheese, crumbled
2 tbsp pomegranate seeds
1 tbsp chopped chives
1 small handful mint leaves, torn
Preheat the oven to 425°F. Slice any larger carrots in half (or quarters) lengthwise, leaving the smaller ones whole, so that all the carrots are roughly the same size. Divide the carrots and red onion wedges between two sheet pans.
Drizzle with a generous coating of olive oil and toss well. Spread the vegetables out into an even layer so they have space to brown. Season well with salt and black pepper. Roast for 35-40 minutes, or until tender and caramelized.
Meanwhile, combine the tahini, pomegranate molasses, lemon zest, lemon juice, red wine vinegar, water, and 1 tablespoon of olive oil in a mixing bowl. Whisk until smooth.
Arrange the carrots and onions on a large platter. Drizzle with the tahini sauce. Top with the crumbled goat cheese, pomegranate seeds, chives, and mint.