This is a new addition to my menu. It was a big hit this summer and for many on Rosh Hashanah and it fits well into the theme.
Ingredients
Servings 6
- 3 packages small baby heirloom carrots peeled (or 1 3 lb bag colorful carrots, peeled and sliced in spears)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Tahini Drizzle:
- ¼ cup tahini
- 2 tablespoons olive oil
- 1 lemon juice of one fresh lemon
- 1 teaspoon soy sauce
- 1 large clove garlic chopped
- ¾ teaspoon cumin
- ¾ teaspoon kosher salt
- 2 large ice cubes
- 2 tablespoons fresh parsley or cilantro
Nutritional Facts
Nutrition Facts
Maple Roasted Heirloom Carrots with Tahini Drizzle
Amount per Serving
Calories
268
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
11
g
Sodium
820
mg
36
%
Potassium
641
mg
18
%
Carbohydrates
27
g
9
%
Fiber
8
g
33
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
31402
IU
628
%
Vitamin C
18
mg
22
%
Calcium
105
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with foil or parchment paper.
- Place carrots in a single layer on a baking sheet.
- Drizzle with olive oil, maple syrup, ¾ teaspoon kosher salt and ¼ teaspoon pepper. Toss well.
- Roast in the oven for about 15 - 22 minutes until caramelized, and softened but still holding shape and a crispness.
- While carrots are roasting make the sauce: In a small bowl, whisk tahini, olive oil, juice from 1 lemon, soy sauce, garlic, cumin, salt and pepper. Mix. Add 2 ice cubes and let them melt a little. Then mix. If the sauce is smooth, then it is done. If chunks still appear, add one more ice cube and stir again.
- Drizzle sauce over carrots and sprinkle with parsley or cilantro.
