These Maple Roasted Carrots with Tahini are the perfect cold-weather side dish. They’re super flavorful, really easy to make, and don’t require a lot of ingredients. Also, roasting the carrots makes them slightly crisp on the outside, which is exactly how carrots should be in my book. Plus, with the creamy tahini sauce, brilliantly colored pomegranate arils, bursts of green parsley, and crunchy pumpkin seeds, this dish will steal is sure to wow!
For the carrots:
- 2 lbs small delicate carrots, with the green tops still attached
- 2 T olive oil
- 1 T maple syrup
For the sauce:
- 4 T runny tahini
- 1/2 lemon, juiced
- 1 t soy sauce or Tamari
- 1 t maple syrup
- 1 garlic clove, finely minced or grated
- 2 T filtered water
- A handful pomegranate arils
- 2 T fresh parsley, cleaned and chopped
- A handful pumpkin seeds
Begin by preheating your oven to 400 degrees Fahrenheit.
Break most of the greens away from the carrots, leaving a short tuft of the stalk attached. Wash and scrub your carrots. Then lay them on a baking sheet lined with parchment paper and drizzle on the olive oil and maple syrup. Rub the carrots with your hands, making sure each carrot is coated in the maple/oil mixture. Place the carrots in the oven and let them roast for 20 minutes. Then remove the sheet pan from the oven, flip the carrots over, and put it back in the oven to roast for another 10-20 minutes. Check the carrots for doneness after ten minutes by poking one with a fork. The fork should be able to pierce the carrot without too much pressure. When the carrots are done they will be slightly crispy on the outside and fairly soft on the inside.
Meanwhile, make your sauce. Add all the sauce ingredients to a bowl and whisk to combine. The sauce should come together after a few minutes of whisking and should have the texture of a creamy salad dressing. If the sauce is too runny, add more tahini, if it is too thick, add more water, one tablespoon at a time. Also, if the sauce does not come together after a minute or so of whisking, you need to add more tahini and then whisk again. Once the sauce is the correct texture, taste it and adjust seasonings. You may want to add more lemon or more maple syrup to suit your taste preferences.
Now assemble the dish. Gently transfer the carrots onto a serving plate and drizzle on the tahini sauce. You will have more sauce than you need for drizzling, which you can either serve in a little bowl on the dining table or reserve it for another recipe. Next sprinkle on the pomegranate arils, the chopped parsley, and the pumpkin seeds.
That’s it! Your delicious Maple Roasted Carrots with Tahini are ready to be enjoyed. Serve these as an unusual and delicious side for holiday dinner parties, or bring them to a family potluck or get-together. Because of their Israeli influence, these carrots also go wonderfully with hummus, falafel, and lots of crisp vegetable salads.