Maple Roasted Carrots With Tahini Drizzle
These sweet and tender Maple Roasted Carrots are enhanced by warming spices and a creamy tahini drizzle. This simple side dish adds vibrant flavours to any meal.
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Servings: 4 people
Calories: 240kcal
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Large Bowl
- 1 Small Bowl
Ingredients
- 1.1 lb Dutch/young carrots (500g)
- ¼ cup pure maple syrup
- 1.5 tbsp olive oil
- ½ tsp cumin
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tsp harissa (optional - see note 1)
- 1 clove garlic, minced (2 if preferred)
- 2.5 tbsp water
- 1 tsp salt
- Plenty of fresh ground pepper
Instructions
- Preheat the oven to 400°F/200°C or 350ºF/180ºC fan forced.
- Line a baking sheet with parchment paper/baking paper and set aside.
- 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!
- Pat the carrots dry with a clean kitchen towel then add to a large bowl.
- Combine the olive oil, maple syrup, cumin, ½ a teaspoon of salt, and plenty of black 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.
- Place carrots in a single layer on the prepared baking sheet. If you have any maple glaze left, brush the rest over. Roast for 20-25 minutes until tender and caramelized.
- While the carrots roast, whisk together the tahini, harissa, lemon juice, garlic, and ½ a teaspoon of 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 seeds if desired. This is best served warm.
Video
Notes
Note 1: Harissa is an optional ingredient in this recipe, as it's not always easy to find. If you've not used it before, it's a red chili paste that originates in the North West of Africa. The tahini drizzle is just as delicious without it, though it does add something special! If you are using it, you can scale the level of spice up or down. I've used 1 teaspoon, as this is spicy enough for me. If you love chili, you might like to go as high as 1 tablespoon. But add slowly and taste as you go!
Other helpful tips:
If using larger carrots, or adding other vegetables like parsnip, ensure they're cut into a similar size for even cooking. Long wedges are perfect.
Don't overcrowd the baking sheet. Spread the carrots in a single layer to allow for proper air circulation and caramelization.
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.
Nutrition
Serving: 125g | Calories: 240kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 704mg | Potassium: 438mg | Fiber: 4g | Sugar: 19g | Vitamin A: 17224IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg
