These candy-sweet maple roasted carrots are borderline addictive. With sticky, caramelized exteriors and tender interiors, they look and taste restaurant-fancy, but are a breeze to make.
Carrots are often relegated to the role of supporting actor. In soups and stews, they provide a sweet, earthy foundation. On snack boards, they are but a vessel for dips. But in this gorgeous dish, theirs is the biggest name on the movie poster.
These maple roasted carrots with a Moroccan-style spice blend and tangy tahini sauce are a quick and easy addition to any festive meal (say, Thanksgiving). Whether you’re hosting a holiday, contributing to a potluck, or just making Tuesday night dinner, these glazed carrots are sure to be a hit.
The Recipe at a Glance
These simple vegan carrots are tossed in a flavorful glaze before roasting – consisting of olive oil, maple syrup, and a Moroccan-inspired spice blend. While they roast, you whisk up a quick lemon tahini sauce to drizzle them with.
How to Make Maple Roasted Carrots with Tahini
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Mix up the Glaze
In a small bowl, whisk together olive oil, maple syrup, the spices, salt, and pepper.
Step 2: Season the Carrots
I skip peeling the carrots because I like the natural look and texture; if the skins bother you, though, feel free to peel. Cut the carrots into batons and place on a parchment-covered baking sheet. Drizzle with the glaze and toss with your hands to coat evenly. Arrange in a single layer, making sure there’s a bit of empty space around each carrot.
Tip: It is very important that the carrots are in a single layer – i.e. not laying on top of each other. If they are too crowded, they will steam and become mushy instead of caramelizing.
Step 3: Roast the Carrots
Cook in a preheated oven until the carrots are fork-tender and caramelized all over, about 30 minutes. Flip them with a flat spatula every 10 minutes to ensure even cooking.
Tip: If you don’t have parchment paper, roast the carrots directly on the baking sheet. The maple syrup will get quite sticky, though, so you’ll need to remove the carrots from the baking sheet immediately after taking it out of the oven to avoid a mess.
Step 4: Make the Tahini Sauce
In a small bowl, whisk tahini, grated garlic, lemon juice, and salt into a lumpy paste. Then gradually incorporate water until a creamy pourable sauce forms.
Step 5: Serve the Carrots
Transfer the cooked carrots to a serving platter. I like to serve the tahini on the side so people can customize the amount of sauce they get, but you can also drizzle it directly on the carrots and/or swoosh it on the platter before laying the carrots on top.
Make-Ahead Notes
These spiced carrots are best straight from the oven, but still pretty delicious after that too. You can roast these up to several hours in advance and reheat them before serving (in the oven or microwave). The sauce can be made up to 3 days in advance and kept in an airtight container in the fridge.
More Festive Side Dishes…
- Celeriac Purée
- Vegan Roasted Garlic Mashed Potatoes
- The Best Thanksgiving Salad
- Miso Roasted Cabbage
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Maple Roasted Carrots with Tahini
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These candy-sweet maple roasted carrots have sticky, caramelized exteriors and tender interiors.
Ingredients
For the Carrots
- 1 1/2 pounds carrots (about 10 skinny carrots)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon ground coriander* (see note below)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt + freshly ground black pepper
- Chopped parsley or cilantro, for serving
For the Sauce
Instructions
- Preheat the oven to 425ºF.
- Thoroughly wash the carrots and pat them completely dry with a kitchen towel.
- Cut into batons roughly 3 inches long and 1/2 inch thick. Place on a baking sheet covered with parchment paper.
- In a small bowl, whisk up the olive oil, maple syrup, coriander, cumin, garlic, cinnamon, salt, and pepper.
- Pour the oil mixture over the carrots and toss with your hands to coat evenly. Arrange in a single layer*. Roast until fork-tender and caramelized, about 35 minutes, tossing the carrots with a flat spatula every 10 minutes to ensure even browning.
- Meanwhile, make the tahini sauce. In a small bowl, whisk the tahini, lemon juice, garlic, and salt into a lumpy paste. Then gradually whisk in the water until a creamy, pourable sauce forms.
- Transfer the roasted carrots to a serving platter, garnish with parsley, and serve alongside the sauce.
Notes
- If you only have either coriander or cumin, just use one and double the amount.
- Tahini can vary in taste and texture depending on the brand. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Joyva, Soom, Krinos, and Whole Foods 365 are all great options.
- It’s very important that the carrots roast in a single layer – i.e. not laying on top of each other. If they are too crowded, they will steam and become mushy instead of caramelizing.
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