I made these delicious carrots a couple of months ago and just loved how they turned out. I thought they’d make for a great wintry Meatless Monday idea for you!
Peel and cut one bunch of carrots into 2-3” strips (you could use baby if you prefer, halved lengthwise.)
Toss the carrots in a drizzle of olive oil with the juice of one clementine, 1/4 c chopped walnuts and 2 TBSP flat leaf parsley.
Roast at 450 for 30 minutes or until forked tender and starting to char.
Remove from the oven and mix a bit of this dressing into the carrots, leaving the rest for more later (or for other dishes later in the week):
1/3 c olive oil
3 TBSP tahini
1 garlic clove
1.5 tsp honey
1/2 tsp kosher salt
Top with pomegranate seeds and serve.