This recipe is as beautiful as it is delicious! It comes from Heather Sperling & Zarah Khan of Botanica, who created it in partnership with our friends at CAP Beauty!

INGREDIENTS

For the Carrots
12 small to medium carrots 
Extra virgin olive oil
2 tsp of CAP's The Magic Spice
½ c toasted pistachios
½ c pomegranate seeds

For the Whipped Tahini
1 c of Seed + Mill Organic Tahini 
2 cloves garlic 
¼ cup lemon juice
1 tbsp salt
1 c cold filtered water

STEPS

For the Carrots

1. Preheat oven to 450F. Halve any larger carrots lengthwise so the carrots are similar in size.
2. On a parchment-lined baking sheet, lay carrots in a single layer (cut side-down, for those that are cut) and dress abundantly with olive oil. Sprinkle with The Magic Spice and roast until softened and caramelized – around 20 minutes, give or take, depending on their size. 

For the Sauce

1. Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified. It’s done when it holds a soft peak! 

To Serve

1. Spread whipped tahini on a serving platter and lay carrots on top. Scatter pistachios and pomegranates over top and finish with another drizzle of olive oil. 

Serves 4