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2 people

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2 People

INGREDIENTS

  • 0.75 bunches of rainbow carrots, peeled and cut into thin sticks
  • 1 cups brussels spouts, trimmed and halved
  • 1 tbsp olive oil
  • 0.25 tbsp lemon juice
  • 0.06 cup unsalted raw pistachios
  • 0.06 cup fresh chopped dill
  • 0.06 cup pomegranate seeds

    • Maple Balsamic Tahini Drizzle

  • 0.63 tbsp tahini
  • 0.25 freshly grated garlic clove
  • 0.5 tbsp balsamic vinegar
  • 0.13 tsp maple syrup
  • 0.06 cups ice cold water to thin
  • Whisk together tahini, balsamic and maple syrup adding in water last to thin

INSTRUCTIONS

  • Preheat oven to 375° (use convection bake if you have)
  • Line two baking sheets with parchment paper 
  • Toss sprouts with two tablespoons olive oil Toss carrot sticks with 2 tablespoons olive oil
  • Arranged halves Brussels sprouts CUT SIDE DOWN on parchment lined baking sheet and arrange carrots on the other 
  • Bake for 30-40 minutes until lightly browned and crispy
  • On a small baking sheet add pistachios to oven and let toast for 5 minutes
  • Remove from oven and squeeze 1 tablespoon lemon juice onto the sprouts 
  • Arrange sprouts and carrots on a large platter
  • Drizzle with Maple Balsamic Tahini Drizzle
  • Garnish with roasted pistachios, fresh dill, pomegranate seeds and flaky sea salt 
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