Roasted Sumac Carrots with Tahini Sauce
Preheat the oven to 210°C and line a large baking sheet with parchment paper. Clean 1 kg of skin-on small carrots, or peel them if you prefer.
Toss the carrots with 2 tbsp. of olive oil, salt, black pepper, and 1 ½ tbsp. of Sumac. Arrange on the prepared baking sheet and bake for 25 minutes, or until crisp tender.
Meanwhile make the tahini sauce; mix ⅓ cup of tahini with ¼ cup lemon juice, a smashed garlic clove, salt, and water to get the right consistency.
Place the carrots in a serving plate, drizzle with the tahini sauce, garnish with chopped parsley and pomegranate seeds. Finish with more Sumac!
