Roasted Brussels and Carrots with Maple Tahini Sauce

INGREDIENTS

• 10 rainbow carrots, cut into thin sticks

• 6 cups brussels spouts, trimmed and halved

• 4 tbsp olive oil

• 4 tbsp onion + garlic powder

• Salt and pepper

•  ¼  unsalted roasted pistachios

•  ¼  cup pomegranate seeds

 Maple Balsamic Tahini Drizzle

·       3 tbsp tahini

·       3 freshly grated garlic clove

·       3 tbsp balsamic vinegar

·       1 tbsp maple syrup

·       1 tbsp water to thin

·        Whisk together tahini, balsamic and maple syrup adding in water last to thin

INSTRUCTIONS

• Preheat oven to 465

• Line two baking sheets with parchment paper 

• Toss sprouts with two tablespoons olive oil, salt + pepper, onion and garlic powder. Toss carrot sticks with 2 tablespoons olive oil, salt + pepper, onion and garlic powder.

• Arranged halves Brussels sprouts on parchment lined baking sheet and arrange carrots on the other 

• Bake for 30-40 minutes until lightly browned and crispy

• Remove from oven  and arrange sprouts and carrots on a large platter

• Drizzle with Maple Balsamic Tahini Drizzle

• Garnish with roasted pistachios, pomegranate seeds and flaky sea salt