Maple Roasted Carrots With Tahini Drizzle

This Maple Roasted Carrots recipe transforms the humble, everyday carrot into a vibrant and delicious side dish. The sweetness of the roasted carrots and maple syrup are perfectly balanced by a creamy, nutty tahini drizzle. This dish is easy to prepare, making it perfect for weeknight dinners or special occasions.

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Ingredients – What You’ll Need To Make This Recipe​

This easy recipe is a great option for those after a simple vegetable side that delivers on flavour. As with many of my recipes, it uses just a handful of simple ingredients, many of which you may already have in your pantry. 

• Dutch carrots/young carrots – the base of the dish, providing sweetness and a satisfying texture when roasted.
• Pure maple syrup – the deliciously sweet maple syrup adds a warm, rich sweetness that complements the natural sugars in the carrots.
• Olive oil – helps the carrots caramelize and prevents them from drying out during roasting.
• Ground cumin – adds a warm, earthy flavor that enhances the sweetness of the carrots.
• Tahini – provides a creamy, nutty base for the drizzle, adding richness.
• Harissa – adds spiciness that helps cut through the richness of the tahini and the sweetness of the roasted carrots. This ingredient should also be adjusted to personal taste, as some will like it spicier than others. Tips on this are in the recipe card.
• Lemon juice – adds a bright, acidic counterpoint to the tahini and carrots.
• Fresh garlic – brings a pungent, sharp flavor that adds a savory depth to the tahini drizzle.
• Flaky sea salt and black pepper – essential for enhancing all the flavors.

Toppings give this dish great visual appeal. Ingredients such as chopped fresh herbs like parsley or cilantro/coriander, chopped or flaked nuts and pomegranate seeds add lots of taste and plenty of colour too. For the cheese lovers – crumble a little goat cheese over the top for extra deliciousness.

How To Make Maple Roasted Carrots​

This recipe for maple-roasted carrots makes the perfect side dish for any occasion. The dish requires minimal ingredients and better still, minimal effort. The natural sweetness of the carrots combined with the creamy, nutty tahini is always a crowd-pleaser too. It creates a warming, earthy flavour profile that will provide a nourishing addition to your Thanksgiving dinner, Christmas dinner, festive holiday dinners. or simply a healthy and delicious option for casual weeknight meals.

1. Preheat the oven to 400°F/200°C or 350ºF/180ºC fan forced.
2. Line a baking sheet with parchment paper/baking paper and set aside.
3. Scrub the carrots well to ensure they’re free of dirt and grit, then trim off the green tops leaving an inch or two (2.5-5cm) intact. This makes them look even better when being served!
4. Pat the carrots dry with a clean kitchen towel then add to a large bowl.
5. Combine the olive oil, maple syrup, cumin, salt, and pepper in a small bowl. Whisk well to combine then pour the maple syrup mixture over the carrots. Toss well to make sure they’re all evenly coated.
6. Place carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes until tender and caramelized.
7. While the carrots roast, whisk together the tahini, harissa, lemon juice, garlic, and salt in a small bowl. The same one you used for the maple glaze is fine. Start stirring to combine adding the water gradually until you reach a smooth, pourable consistency.

Transfer the roasted carrots to a serving platter, drizzle generously with the tahini sauce, and garnish with chopped fresh parsley, almond flakes and pomegranate arils if desired. Serve warm.

Substitutions And Variations​

Can’t find Dutch/young carrots? Use regular, large carrots. They will need to be cut in half from stem to tip before cooking so they’re not as thick and cook in the same timeframe.

Other root vegetables are just as tasty in this recipe. You can substitute or add parsnips, sweet potatoes, or beets for variety. Again, though they are best cut into long wedges, so the cooking time does not increase significantly.

Don’t want to make the tahini drizzle? Serve the carrots on a bed of hummus, drizzle with a little extra olive oil and maple syrup, then sprinkle over your toppings of choice.

​Use a variety of colourful carrots if you can find them!

Tips For Success With This Recipe​

If using larger carrots, or adding other vegetables like parsnip, ensure they’re cut into a similar size for even cooking.

Don’t overcrowd the baking sheet. Spread the carrots in a single layer to allow for proper air circulation and caramelization.

Taste the tahini drizzle and adjust the harissa and lemon juice or water as needed. Start with one teaspoon of harissa and work your way up because the level of spice sneaks up on you!

Always make sure the carrots are going into a hot oven. Don’t place them in there before the oven gets to temp because the high heat helps caramelization.

Storing/Freezing/Make Ahead​

Leftover roasted carrots can be stored in an airtight container in the fridge for up to 3-4 days. The extra tahini drizzle should be stored separately in a jar and will last for a week or two.

You can prepare the carrots ahead of time by trimming and scrubbing them a day ahead. Store them in an airtight container in the fridge until you’re ready to toss with the maple glaze and cook them. The tahini drizzle can also be made ahead and stored in the fridge, though this may need to be thinned out with a little water for serving.

More Side Dishes To Try

• Air Fryer Halloumi
• Air Fryer Sweet Potato Wedges
• Edamame Salad
• Spanakorizo (Spinach Rice)

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!