Vegan ~ Gluten Free
Cumin Roasted Rainbow Carrots
topped w/ Homemade Pesto, Pomegranate Seeds, & Tahini
I don't think I have bought just orange carrots in a while. Rainbow carrots look so pretty of course & carrots are extremely healthy for us.
They are rich in fiber, magnesium, & vitamin C to name a few.
Rainbow carrots might not be so different in terms of nutrition & taste but purple carrots are a little extra special.
Like other purple vegetables & fruits, they are rich in antioxidants!
Antioxidants help to low inflammation which is linked to causing many poor health conditions.
I personally also love to just eat as colorful as possible. This ensures we are getting a balance of different healthy nutrients.
1 bunch of Rainbow Carrots (for this recipe I got a bag of small rainbow carrots but you can use a bundle)
¼ cup Pomegranate seeds
Pesto (see recipe below)
1 tbsp Tahini
1 tsp Avocado oil
1 tsp Cumin powder
⅛ tsp Smoked Paprika
⅛ tsp Sea Salt
Garnish with a few leaves of Parsley
3 cups Fresh Basil
¼ cup Olive Oil
1 Garlic clove
⅛ tsp Black Pepper
⅛ tsp Sea Salt
Optional: 1 tsp fresh or dried Marjoram leaves
Preheat the oven to 350° degrees
Wash & peel the carrots. Layout the carrots on a baking tray drizzle some oil over the carrots. Sprinkle cumin, smoked paprika, & salt over the carrots; lightly mix the carrots with the seasonings.
Bake for about 20 minutes. In the meantime make the pesto.
Wash the basil by removing the leaves from the stems & running the leaves under cold water.
Place all the ingredients into a food processor. It's a bit of a small amount, I used a small blender. Feel free to double the recipe if you'd like & save some extra for another recipe. If you double the pesto use about 3 tbsp pesto.
Once the carrots are done cooking place them onto a serving tray.
Layer the pesto on top of the carrots, add pomegranate seeds, & drizzle tahini over it all!
Garnish with parsley.