Moroccan Carrot Salad

If you've ever complained about carrots being too boring I'm about to make you eat your words. And ALL.THE.CARROTS! Seriously this one is a must-try. Perfect for your next picnic, BBQ, or even healthy pack-ahead lunch.

INGREDIENTS

4 cups sliced heirloom carrots
1/2 cup curly parsley, finely chopped
1/4 cup mint, finely chopped
1/3 cup pomegranate arils
2 tbsp olive oil
2 tbsp fresh orange juice
1 tbsp raw honey
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp sea salt
1/8 tsp black pepper
2 tbsp tahini

INSTRUCTIONS

Preheat oven to 400F. In a mixing bowl combine sliced carrots, olive oil, orange juice, honey, sea salt and black pepper. Stir to coat. Pour onto a parchment paper lined baking sheet and spread evenly. Roast 20 minutes.

Remove carrots from oven and refrigerate for 30 minutes. Combine carrots, pomegranate arils, parsley, and mint in a serving bowl. Drizzle with tahini.