Description
Six side portions of maple-roasted carrots with lemon-tahini sauce.
Ingredients
Scale
- 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