Print

Roasted Carrots with Maple Tahini Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

Deliciously tender roasted carrots glazed with maple syrup and topped with a creamy, tangy maple tahini sauce. Enhanced with aromatic thyme and garnished with crunchy roasted pepitas and sweet dried cranberries, this small-batch recipe is perfect for a flavorful and nutritious side dish or light lunch.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Carrots

  • 10 oz. medium-sized Carrots
  • 2 tsp. Olive Oil
  • 1 tsp. Maple Syrup (best quality)
  • 1/4 tsp. Garlic Powder
  • 1 sprig Thyme (leaves removed, stem discarded or 1/4 tsp. dried thyme)
  • Salt + freshly cracked Black Pepper, to taste

Maple Tahini Sauce

  • 3 tbsp. Tahini
  • 2 1/2 tsp. Maple Syrup (best quality)
  • 2 tsp. fresh Lemon Juice
  • 1 1/4 tsp. Apple Cider Vinegar
  • Salt + freshly cracked Black Pepper, to taste
  • 1 tbsp. Water (or more as needed)

Garnish

  • 2 tbsp. Roasted Pepitas
  • 2 tbsp. Dried Cranberries

Instructions

  1. Preheat Oven: Preheat the oven to 400°F. Line a quarter baking sheet with parchment paper to prepare for roasting the carrots.
  2. Prepare Carrots: Clean the carrots thoroughly and remove any leafy green tops, reserving them for other uses like pesto or compost.
  3. Season Carrots: Toss the carrots with olive oil, maple syrup, garlic powder, salt, freshly cracked black pepper, and thyme leaves ensuring even coating.
  4. Roast Carrots: Spread the seasoned carrots evenly on the prepared baking sheet and roast in the preheated oven for 15 to 20 minutes until they become tender and caramelized.
  5. Make Maple Tahini Sauce: While the carrots are roasting, whisk together tahini, maple syrup, fresh lemon juice, apple cider vinegar, salt, and black pepper in a small bowl. Add water gradually, stirring until the sauce reaches a creamy and pourable consistency.
  6. Serve: Transfer roasted carrots to a serving plate, drizzle generously with the maple tahini sauce, then sprinkle roasted pepitas and dried cranberries over the top for added texture and sweetness.

Notes

  • Use the carrot greens to make a pesto or add to compost to reduce food waste.
  • Adjust water in the tahini sauce to achieve desired consistency—thinner for drizzling, thicker for dipping.
  • Roasted pepitas add a delightful crunch and complement the sweetness of the carrots and sauce.
  • This recipe is easy to double or triple for larger servings.
  • Use high-quality maple syrup for the best flavor impact in both the carrots and the sauce.

Find it online: https://cheftinaskitchen.com/roasted-carrots-with-maple-tahini-sauce-recipe/