100% plant-based side dish of roasted carrots and green beans with an oil-free tahini sauce and pomegranate seeds sprinkled on top! Simple yet delish.
Cook Time 45 minutesminutes
Total Time 45 minutesminutes
Cost $7-$10
Equipment
Oven
Ingredients
16ozpeeled large carrotsI used petite rainbow carrots
12ozgreen beans
3tbsppomegranate seeds
1/4 cuptahini
1lemon juiced
1tspgarlic powder
1tsp salt
1tsp pepper
1/4cup veggie brothor 2-3 tbsp olive oil for roasting
Instructions
Preheat the oven to 475 degrees F. Add green beans and carrots to a casserole/roasting dish or baking sheet, season with salt and pepper, then bake for 30-45 minutes until golden brown and tender. You can roast using veggie broth or olive oil.
Use a tongs to mix the veggies around half way through so they don't burn on the bottom.
Prepare tahini sauce by adding tahini, lemon juice, a garlic to a small bowl. Mix vigorously until combined. Slowly add water by the tablespoon until its to your desired consistency. You want it to be pourable, not to thick but not watery.
Remove veggies from the oven and plate with the green beans on the bottom and the carrots nicely on top. Drizzle the tahini sauce on and garnish with pomegranate seeds.