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Honey Roasted Carrots with Tahini Drizzle

SERVES: 4–6 • TOTAL TIME: 1 HOUR

Ingredients:

  • 3 tbsp honey

  • 2 tbsp olive oil

  • 2 bunches spring carrots, peeled

  • Salt

  • Freshly ground black pepper


For the Tahini Drizzle:

  • 2 cloves garlic, minced

  • 2 tbsp lemon juice

  • 3 tbsp tahini

  • Pinch of salt

  • Pinch of ground cumin

  • 8 tbsp iced water

  • Pomegranate seeds

Directions:

  1. Preheat oven to 220˚C.

  2. Make Tahini Drizzle by combining garlic and lemon juice in a bowl. Leave for 10 minutes to let the garlic infuse the lemon juice.

  3. Pour mixture through a fine sieve and discard the garlic. Add tahini, salt and cumin to the lemon juice and whisk well. Add iced water, 1 tablespoon at a time, whisking well after each addition.

  4. Combine honey, olive oil, salt and pepper in a large bowl. Add carrots and toss to coat. Place carrots in a roasting tin and cook for 30 minutes before removing from oven. Turn carrots and return to oven for a further 20 minutes or until they are cooked through and well glazed.

  5. Transfer carrots to a serving plate and serve warm with a couple of tablespoons of Tahini Drizzle poured over the top. Put remaining Tahini Drizzle in a bowl with a spoon so that guests can add more if they would like to.

  6. Garnish with pomegranate seeds.

Download Recipe Here:

Honey Roasted Carrots with Tahini Drizzle
.pdf
Download PDF • 4.49MB

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