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roasted rainbow carrots and radishes garnished with tahini sauce, fresh mint, and pistachios in a serving platter.

Roasted Rainbow Carrots and Radishes

These roasted rainbow carrots and radishes are glazed with pomegranate molasses then roasted until they're so sweet and tender. They're topped with a zesty tahini sauce, fresh mint, and crunchy pistachios for the ultimate flavors and textures. It looks fancy but it's super easy and quick to prepare!
5 from 6 votes
Author: Gladys Soriano
Course: Side Dish
Cuisine: Mediterranean
Keyword: glazed carrots, pomegranate glazed carrots, roasted carrots, roasted radishes
Servings: 4 people
Calories per serving: 165
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

EQUIPMENT

INGREDIENTS
 

  • 1 pound rainbow carrots, trimmed and halved lengthwise
  • 8 ounces radishes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons pomegranate molasses
  • ¼ teaspoon kosher salt
  • Fresh cracked black pepper
  • ¼ cup tarator (tahini sauce)
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons roasted pistachios, roughly chopped

INSTRUCTIONS

  • Preheat the oven to 425°F. Toss the halved carrots and radishes with olive oil, pomegranate molasses, salt, and black pepper. Spread them out on a parchment lined baking sheet, cut side down, and roast for about 20 minutes, or until they are fork tender.
  • While they are in the oven, prepare the tarator (tahini sauce) and chop the fresh mint and pistachios.
  • Transfer the roasted carrots and radishes to a serving platter, drizzle with tahini sauce, and top with the fresh mint and pistachios. Serve warm.

NOTES

Pro tip: Use fresh carrots and radishes for best results. Older carrots that have been in the fridge for a long time have lost a lot of moisture and can become tough when roasted.
Tarator (tahini sauce): I recommend making the full batch in my recipe and storing the excess in the fridge to use during the week. It is delicious with other roasted veggies, grilled meats, and even as a salad dressing. 
Storage: Store leftover roasted carrots and radishes in an airtight container in the fridge for up to 5 days.

NUTRITION

Calories: 165kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 249mg | Potassium: 575mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19074IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 1mg

Nutrition information provided is an estimate and may vary.
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