Maple Roasted Carrots with Tahini. Maple- and cumin-roasted carrots with a lemony tahini drizzle and parsley. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
Jump to ingredients · Jump to method
A maple-and-sesame side
Carrots brown under a measured maple-oil coating, then meet a tangy lemon-tahini sauce. Cumin adds a quiet savory note and parsley brightens the platter.
Six portions, roast color and sauce texture are untested. Tahini is sesame and must be identified clearly.
Cut for even tenderness
Halve carrots lengthwise and quarter the thickest ones so pieces are similar. Crowding a sheet traps steam and makes the maple glaze less likely to brown.
Maple can scorch on thin ends. Turn once and watch the last minutes rather than treating thirty-five minutes as an exact guarantee.
Ingredients for 6 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Carrots, peeled and halved lengthwise | 2 pounds | Halve thicker carrots again. |
| Olive oil | 2 tablespoons | Roasting. |
| Pure maple syrup | 2 tablespoons | Roasting. |
| Ground cumin | 1/2 teaspoon | Roasting. |
| Fine salt | 3/4 teaspoon | Roasting and sauce. |
| Freshly ground black pepper | 1/4 teaspoon | Roasting. |
| Tahini | 1/4 cup | Sauce; stir jar first. |
| Fresh lemon juice | 2 tablespoons | Sauce. |
| Water | 3 tablespoons | Thin sauce to drizzle. |
| Garlic clove, finely grated | 1 clove | Sauce. |
| Fresh parsley, chopped | 2 tablespoons | Finish. |
Step-by-step method
- Heat oven to 425°F and line a large rimmed sheet. Peel 2 lb carrots and halve lengthwise; quarter especially thick ones for similar thickness. Toss with 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp cumin, 1/2 tsp of the measured salt and 1/4 tsp pepper.
- Spread cut sides down in one layer. Roast approximately 30–35 minutes, turning once, until tender with browned edges; maple can darken quickly, so watch near the end.
- While carrots roast, whisk 1/4 cup stirred tahini, 2 tbsp lemon juice, 3 tbsp water, one grated garlic clove and the remaining 1/4 tsp salt until smooth and pourable. If a particular tahini is much thicker, record any extra measured water in the trial.
- Transfer carrots to a platter, drizzle measured sauce across them and scatter 2 tbsp chopped parsley. Divide into six provisional side portions, testing carrot thickness, maple browning and sauce volume.
Whisk a pourable sauce
Stir tahini in the jar first, then whisk with measured lemon juice, water, garlic and salt. Tahini may seize briefly before smoothing as water is added.
If the first test requires extra water, measure it for the final card. Different brands vary in thickness.
Finish the platter
Drizzle sauce on warm carrots after roasting, then add parsley. The reference pairs tahini and maple carrots but includes pomegranate; this working recipe does not.
Keeping sauce separate until service may preserve the browned edges, but that needs a test.
Serving and storage
Serve as a side to a roast or a vegetable-centered meal. The local carrot-ginger soup is a blended bowl, not a roasted platter.
No validated make-ahead interval or reheated sauce texture has been established. Check tahini labels for sesame and possible cross-contact.
Carrot questions
Does the tahini roast in the oven?
No. Whisk it separately and drizzle after roasting.
Are the carrots sweet?
Two tablespoons maple syrup glaze two pounds of carrots; the lemon sauce balances it.
Can I replace tahini with yogurt?
That changes sesame/dairy allergens and the flavor; test a separate version.
Further reading and related Chefly recipes: Kosher.com maple roasted carrots with tahini. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Maple Roasted Carrots with Tahini. Category: Side Dishes. 6 side portions. Prep approximately 20 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 0 minutes; total approximately 55 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Carrots, peeled and halved lengthwise; 2 tablespoons Olive oil; 2 tablespoons Pure maple syrup; 1/2 teaspoon Ground cumin; 3/4 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 1/4 cup Tahini; 2 tablespoons Fresh lemon juice; 3 tablespoons Water; 1 clove Garlic clove, finely grated; 2 tablespoons Fresh parsley, chopped.
Instructions: Heat oven to 425°F and line a large rimmed sheet. Peel 2 lb carrots and halve lengthwise; quarter especially thick ones for similar thickness. Toss with 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp cumin, 1/2 tsp of the measured salt and 1/4 tsp pepper. Spread cut sides down in one layer. Roast approximately 30–35 minutes, turning once, until tender with browned edges; maple can darken quickly, so watch near the end. While carrots roast, whisk 1/4 cup stirred tahini, 2 tbsp lemon juice, 3 tbsp water, one grated garlic clove and the remaining 1/4 tsp salt until smooth and pourable. If a particular tahini is much thicker, record any extra measured water in the trial. Transfer carrots to a platter, drizzle measured sauce across them and scatter 2 tbsp chopped parsley. Divide into six provisional side portions, testing carrot thickness, maple browning and sauce volume.
Allergens: Sesame (tahini); Check tahini and maple syrup labels for cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Maple Roasted Carrots with Tahini
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Six side portions of maple-roasted carrots with lemon-tahini sauce.
Ingredients
- 2 pounds Carrots, peeled and halved lengthwise
- 2 tablespoons Olive oil
- 2 tablespoons Pure maple syrup
- 1/2 teaspoon Ground cumin
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1/4 cup Tahini
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Water
- 1 clove Garlic clove, finely grated
- 2 tablespoons Fresh parsley, chopped
Instructions
- Heat oven to 425°F and line a large rimmed sheet. Peel 2 lb carrots and halve lengthwise; quarter especially thick ones for similar thickness. Toss with 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp cumin, 1/2 tsp of the measured salt and 1/4 tsp pepper.
- Spread cut sides down in one layer. Roast approximately 30–35 minutes, turning once, until tender with browned edges; maple can darken quickly, so watch near the end.
- While carrots roast, whisk 1/4 cup stirred tahini, 2 tbsp lemon juice, 3 tbsp water, one grated garlic clove and the remaining 1/4 tsp salt until smooth and pourable. If a particular tahini is much thicker, record any extra measured water in the trial.
- Transfer carrots to a platter, drizzle measured sauce across them and scatter 2 tbsp chopped parsley. Divide into six provisional side portions, testing carrot thickness, maple browning and sauce volume.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roughly 30–35-minute roast, with sauce whisked during roasting; preheat excluded.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of roast carrots and sauce