• Natalya Fisher

Roasted Rainbow Carrots w/ Homemade Pesto

Updated: Jan 11, 2021

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.


Ingredients:


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

tsp Smoked Paprika

⅛ tsp Sea Salt

Garnish with a few leaves of Parsley


Pesto

3 cups Fresh Basil

¼ cup Olive Oil

1 Garlic clove

7 Almonds

⅛ tsp Black Pepper

⅛ tsp Sea Salt

Optional: 1 tsp fresh or dried Marjoram leaves


Directions:

  1. Preheat the oven to 350° degrees

  2. 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.

  3. Bake for about 20 minutes. In the meantime make the pesto.

Pesto

  1. Wash the basil by removing the leaves from the stems & running the leaves under cold water.

  2. 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.

Plating

  1. Once the carrots are done cooking place them onto a serving tray.

  2. Layer the pesto on top of the carrots, add pomegranate seeds, & drizzle tahini over it all!

  3. Garnish with parsley.


Serve & Share with Love

 






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