Gluten-Free, Vegan & Plant-Based Recipes

Oven Roasted Tri-Colored Carrots with Toasted Pumpkin Seeds + Pomegranate + Garlic Tahini Yogurt

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  1. Albert Bevia says:

    OMG! this sounds so good! and your images are truly stunning, your right – the tri-colored carrots do look amazing on images. I do love carrots 🙂 but that yogurt sauce… that is impressive

  2. Stine Mari says:

    I think all vegetables can be delicious if only prepared properly, and you’ve definitely proved my point with these delicious carrots! 🙂

  3. Carrots and pomegranate – never tried this, but it seems like an interesting and clever combination! And I love tahini and yogurt sauce, it is great for dipping and snacking 🙂

    • Gina Fontana says:

      Thank you for your comment! I was looking for any way to disguise the carrots because I’m not a huge fan haha but it ended up really being the perfect touch of sweetness! And great idea about the yogurt sauce as a snack for dipping! I’m definitely going to make it soon for snacking!

  4. The rainbow carrots are so beautiful! I can’t wait until we have them here more in the summertime. I also just read through your photography course. Great tips for food photography!:)

    • Gina Fontana says:

      They are so pretty! I’m not a huge carrot fan, but I love them this way! Thank you for checking out my course, I’m so glad you like it and I’m so appreciative of your kind compliment ??

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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