1 teaspoon white miso paste (or soy sauce or tamari for gluten-free or salt)
1 teaspoon maple syrup
1 small clove garlic, grated
2 tablespoons water*
2 tablespoons pomegranate
2 tablespoons pistachios, chopped
1 tablespoon parsley or cilantro, chopped
Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
Serve the carrots topped with the tahini sauce, pomegranate, pistachios and