Carrot Rounds with Tahini Cream, Basil Pesto & Pomegranate
A stunning festive side dish that balances sweet glazed carrots with a silky tahini cream and bright pops of basil pesto and pomegranate. Perfect for Thanksgiving or Christmas — colourful, elegant, and deeply flavourful.
Takes 25 minutes
Serves 4
Ingredients
For the carrots
- 3 large carrots
- 25 g 2 tbsp plant-based butter
- 25 g 2 tbsp olive oil
- 60 ml ¼ cup water
For the glaze
- 1 tbsp white miso paste
- 3 tbsp maple syrup
- 1 tbsp apple cider vinegar
- ½ tsp sea salt
- Pinch chilli powder
Tahini cream
- 8 tbsp 120g / 4 oz plant-based yogurt
- 2 tbsp 30g / 1 oz tahini
- 1 –2 tbsp water to loosen
- Pinch sea salt
- Squeeze lemon juice optional
To finish
- 3 tbsp Lovely Basil Pesto approx. 45g
- 3 tbsp pomegranate seeds approx. 30g
- Small handful carrot leaves or coriander approx. 5g
- Drizzle olive oil
Instructions
Shape the carrots:
- Peel 3 carrots into long ribbons using a vegetable peeler. Roll each ribbon into a tight medallion and secure with kitchen twine so it holds its shape.
Sear the carrot rounds:
- Heat 25g (2 tbsp) plant-based butter and 25g (2 tbsp) olive oil in a wide pan over medium heat. Add the carrot medallions and sear for 3 minutes per side until lightly golden. Add 60ml (¼ cup) water, cover, and cook for 3–4 minutes until tender.
Make the glaze:
- In a small bowl, mix 1 tbsp white miso, 3 tbsp maple syrup, 1 tbsp apple cider vinegar, ½ tsp salt, and a pinch of chilli powder
Glaze the carrots:
- Pour the glaze into the pan. Cook for 2–3 minutes, flipping occasionally, until the carrots are glossy and caramelised.
Make the tahini cream:
- In a small bowl, whisk together 8 tbsp (120g) plant yogurt, 2 tbsp (30g) tahini, a pinch of salt, a squeeze of lemon juice (optional), and add 1–2 tbsp water until smooth and spoonable.
Plate the dish:
- Spread the tahini cream on the base of a serving plate.
- Arrange the glazed carrot medallions on top.
- Finish with pesto and pomegranate: Drizzle 3 tbsp Lovely Basil Pesto over the carrots. Scatter 3 tbsp pomegranate seeds and garnish with carrot leaves or coriander. Add a final drizzle of olive oil and any remaining pan glaze.
Tips
- For extra festive shine, warm the basil pesto slightly before drizzling.
- Add toasted sesame seeds for extra texture (optional).
