Description
These candy-sweet maple roasted carrots have sticky, caramelized exteriors and tender interiors.
Ingredients
Scale
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.
