Maple Roasted Heirloom Carrots with Tahini Drizzle
Servings: 6
Calories: 268kcal
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.
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Ingredients
- 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
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.
Nutrition
Calories: 268kcal | Carbohydrates: 27g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 820mg | Potassium: 641mg | Fiber: 8g | Sugar: 15g | Vitamin A: 31402IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 3mg