ROASTED CARROTS AND PARSNIPS WITH MAPLE TAHINI DRIZZLE

For veggies:

• 1 tbsp olive oil

• 2 tbsp maple syrup

• Bag of carrots

• Bag of parsnips

• Salt and pepper

For tahini drizzle:

• 1 tbsp maple syrup

• 1 tbsp tahini

• 1/2 tbsp lemon juice

• 1 tsp water

• Pomegranate seeds

Cut your carrots and parsnips in half long ways and place on a baking tray.

Drizzle with 1 tbsp Olive oil and 2 tbsp maple syrup. Season with salt and pepper.

Bake at 425 for about 30 minutes or until carrots can easily be poked with a fork.

Mix tahini, maple syrup, and lemon juice and drizzle over carrots. Garnish with pomegranate seeds.