Crispy Brussels and Carrots

Crispy Brussels and Carrots - Living with Ivey

Description

With Maple Balsamic Tahini Drizzle

Ingredients

  • bunches of rainbow carrots, peeled and cut into thin sticks
  • cups brussels spouts, trimmed and halved
  • tbsp olive oil
  • tbsp lemon juice
  • cup unsalted raw pistachios
  • cup fresh chopped dill
  • cup pomegranate seeds
  • tbsp tahini
  • freshly grated garlic clove
  • tbsp balsamic vinegar
  • tsp maple syrup
  • 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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