This 7 ingredient Whole Roasted Carrots with Maple Tahini recipe is easy to make but boasts BIG flavors. This light side dish is paleo and vegan!
If I had to choose between a candy bar and a plate of these Whole Roasted Carrots with Maple Tahini, I would choose the carrots. Every time. I am weird. Or are these carrots really really good?
I will let you decide, but before you reach for the candy bar, or pawn me off as the carrot-loving weirdo, let me tell you about these Whole Roasted Carrots with Maple Tahini that will make even this candy-lover skip over the chocolate and reach for VEGETABLES.
It all starts with a perfectly roasted carrot. Not too crunchy, not overcooked and mushy, but just right. They should be tender but firm and slow-roasted to bring out all of their sweet notes.
To achieve these carrot goals there are just a few simple steps:
- season your carrots with a little salt and peppa plus drizzle with some oil to help them roast to golden-brown perfection
- choose carrots that are the same size. Carrots come in all shapes and sizes and different shapes and sizes will be done at different times. If you keep your carrots uniform, they will all reach that perfect tender-firm doneness at the same time.
- check them often. My carrots were small and cooked in 20 minutes. If your carrots are larger, they will need a bit more time. Check them often to catch them at the perfect time.
And the final tip for candy bar leaving carrots? Drizzle them generously with the most delicious Maple Tahini sauce, cover them with herbs, and sprinkle them with crunchy pomegranate arils (aka the fancy word for the little red fruits inside pomegranates, look mom! new vocab).
Sweet, sweet carrot heaven!
Whole Roasted Carrots with Maple Tahini
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sides
- Cuisine: gluten-free, grain-free, paleo, vegan
Description
This 7 ingredient Whole Roasted Carrots with Maple Tahini recipe is easy to make but boasts BIG flavors. This light side dish is paleo and vegan!
Ingredients
- ½ pound carrots (peeled and trimmed)
- Avocado oil
- Salt
- Pepper
- ¼ cup pomegranate arils
- 2 tablespoons chopped parsley
For the Tahini Sauce:
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 450 degrees. Arrange the carrots on a baking tray. Drizzle them with avocado oil and season with salt and pepper. Bake for 15-25 minutes or until the carrots are tender.
- While the carrots are cooking, whisk together all of the sauce ingredients.
- Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.
What is Tahini?
Tahini is ground sesame seeds. It is like peanut butter, but instead of peanuts, it's made with sesame seeds. I buy mine online or you can find it in most grocery stores.
These carrots are not only easy to make and taste amazing, but they truly elevate your dinner. Absolutely delicious!!