HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Alright y’all, I’m gonna let you in on a little secret… I don’t like carrots. There! I said it! Sad, I know… BUT I’m here today to tell you these oven roasted tri-colored babies have totally changed my mind! I never thought I would used the words ‘carrots’ and ‘delicious’ in the same sentence- but seriously take it from me you’re going to want in on this recipe. I’m definitely thinking about adding this side dish to my weekly menu because these carrots are quick + simple + easy + delicious!
I got the tri-colored carrots mostly because I knew how gorgeous they would look in a photo #lifeofanartist but you could make this side dish with the regular ol’ orange carrots too and it would still be delish. Wow… there I go again using carrots and delicious in the same sentence! The garlic tahini “yogurt” sauce might be the best part of this dish. I made mine a bit thick, but you could certainly thin it out and drizzle it on top of your carrots instead.
The pomegranate seeds add just the right hint of sweetness and the toasted pumpkin seeds (my second favorite part of this dish) bring that nutty flavor that completes that magic happening in your mouth, so seriously- don’t skip it! If you’re like me and do not carrot all for carrots (see what I did there… common, you guys know my love for a good punny line by now- I blame my hubby), then go ahead and give these babies a try. I bet you’ll like them! And if you love carrots, then you will surely love these!