Maple Roasted Carrots in Nojo Tahini Sauce with Pomegranate and Pistachios

• 2 pounds carrots, cleaned and trimmed
• 1 tablespoon oil
• 1 tablespoon maple syrup
• 2 tablespoons Nojō Tahini Sauce
• 2 tablespoons lemon juice
• 1 teaspoon Nojo white miso sauce
• 1 teaspoon maple syrup
• 1 small clove garlic, grated
• 2 tablespoons water*
• 2 tablespoons pomegranate
• 2 tablespoons pistachios, chopped
• 1 tablespoon parsley or cilantro, chopped

Directions:

1. Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
2. Mix the Nojō tahini, lemon juice, Nojō Miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
3. Serve the carrots topped with the Nojō tahini sauce, pomegranate, pistachios and parsley and enjoy!