Maple Tahini Carrots are the perfect side to serve at your next dinner party. Quick and easy to make these carrots come together in just 30 minutes. The bitterness of the tahini with the sweetness of the maple syrup and the saltiness of the miso paste make the Maple Tahini glaze the perfect way to top off these carrots.
If you’re looking for a show-stopping dish around the holidays, Maple Tahini Carrots are a favourite of ours. The multi-coloured carrots, drizzled with the caramel-colour dressing, topped with a generous sprinkling of pomegranate seeds, these carrots are a festive dish. Multi-coloured carrots aren’t always easy to find, so if orange is all you’ve got not to worry. They’ll taste the same and still look just as beautiful.
While we think these carrots can be made all year long, the holidays are what inspired this recipe. As a tasty side to our Wellington, and maybe with some Glazed Brussel Sprouts, you’ll impress all your friends and family.
From our families to yours, happy holidays and happy New Year!
Maple Tahini Carrots
Ingredients
For the Carrots
- 2 lbs Multi-coloured Carrots Cut in half unless thin
- 1 tbsp Olive Oil
- 1 tbsp Maple Syrup
- 2 tsp Garlic Powder
For the Glaze
- 2 tbsp Tahini
- 2 tbsp Maple Syrup
- 1 tbsp Light Miso Paste
- 1 tbsp Water
For Topping
- Pomegranate Seeds
Instructions
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Preheat oven to 425 F.
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Peel the carrots and place them in a large bowl. Add the olive oil, maple syrup and garlic powder and toss the carrots until fully coated.
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Place the carrots on a lined baking tray and cook for 25 to 30 minutes, flipping halfway through. Carrots should be soft and tender when poked with a fork.
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When the carrots are done, whisk together the tahini, maple syrup, miso paste and water until fully incorporated. If the sauce is to thick, add more water 1 teaspoon at a time.
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To serve, put the carrots on a serving tray, drizzle on the maple tahini dressing and sprinkle on the pomegranate seeds.
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Serve and enjoy!
Jicama Fries
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