Roasted Baby Carrots with Pomegranate, Pistachio and Hummus

This healthy recipe is not only jam-packed with delicious ingredients that will nourish your body, but it is also quite a show-stopper at a dinner party. The original recipe suggests you make your own hummus, but if you are anything like me and need to find some short-cuts, then using a pre-prepared preservative free one is perfectly OK (my favourite is Yalla).

Ingredients

  • 500g baby carrots, washed and trimmed
  • 2T olive oil
  • 60g pistachio nuts, chopped
  • 1 fresh pomegranate
  • pinch of sea salt
  • 1 bunch parsley, chopped
  • 1 x 225g tub hummus
Dressing
  • 2T pomegranate molasses
  • 1-2T lemon juice to taste
  • 1T olive oil

Method

  1. Preheat oven to 180°C.
  2. Combine carrots, olive oil, and sea salt and lay onto a large baking dish.
  3. Roast for 30-40mins until tender and caramelised. Remove.
  4. Combine pomegranate, lemon juice, and olive oil into a small bowl or glass jar and mix until smooth and combined.
  5. Spread hummus onto a serving plate.
  6. Arrange carrots over the hummus. Scatter fresh pomegranate jewels.
  7. Garnish with pistachio and chopped parsley.
  8. Drizzle over pomegranate dressing and serve.

Enjoy. 🙂

Recipe by Teresa Cutter

Be Well. Love Life. Heidi Dening - Workable Wellness
Heidi Dening - Founder and CEO - Workable Wellness
Heidi Dening - Founder and CEO - Workable Wellness

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