I love cooking with the Middle Eastern spice sumac for its bright, lemony flavor and vibrant red hue. Pairing it with cilantro, pomegranate seeds, and tahini dressing enlivens roasted carrots in the most beautiful way.

This recipe yields 6 servings

INGREDIENTS

1 pound carrots
1 tablespoon olive oil
1 tablespoon duck fat or coconut oil
1 tablespoon sumac
PrimaFoodie Tahini Dressing
1 tablespoon chopped cilantro
⅛ cup pomegranate seeds

450 g carrots
1 tablespoon olive oil
1 tablespoon duck fat or coconut oil
1 tablespoon sumac
PrimaFoodie Tahini Dressing
1 tablespoon chopped cilantro
2 tablespoons pomegranate seeds

Directions

1. Preheat oven to 425 degrees Fahrenheit / 220 degrees Celsius.

2. Line a baking sheet with parchment paper. Put carrots on the sheet and drizzle with olive oil, duck fat (or coconut oil), and sumac. Toss evenly and distribute carrots across the sheet, making sure they have plenty of room.

3. Bake for 20-30 minutes until tender.

4. Whip up PrimaFoodie tahini dressing.

5. When carrots are finished, remove from oven and transfer to a serving plate.

6. Drizzle with tahini dressing, chopped cilantro, and pomegranate seeds and chopped cilantro.

7. Serve.

Tips

**If you are not on a SIBO protocol, adding garlic to this roasted carrot dish is delicious. De-shell whole cloves and place them on the baking sheet with the carrots during the last 10-15 minutes of cook time.

**If you are not a fan of cilantro, you can also top these carrots with fresh thyme or parsley.