Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
INGREDIENTS
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2 pounds carrots, cleaned and trimmed
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1 tablespoon oil
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1 tablespoon maple syrup
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2 tablespoons tahini
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2 tablespoons lemon juice
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1 teaspoon white miso paste (or soy sauce or tamari for gluten-free or salt)
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1 teaspoon maple syrup
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1 small clove garlic, grated
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2 tablespoons water*
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2 tablespoons pomegranate
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2 tablespoons pistachios, chopped
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1 tablespoon parsley or cilantro, chopped
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