Carrots can be one of those vegetables that need a lot of work to change up. My kids are big fans of good old carrot sticks, so it takes a lot of convincing them to let me give carrots a new look and flavor! That said, these Maple Roasted Carrots with Pomegranate and Tahini always win them over. I wouldn’t say that I make this regularly at home, it’s more of an entertaining dish, but it’s always popular.
The neat thing about the carrots in this dish is that they get sweet when they roast, and the glaze provides that most delicious savory drizzle. I love dishes like this that take the tried and true and elevate it in the nicest way possible.
As you begin to think of holiday dishes, I encourage you to consider adding this recipe to the mix. It’s sophisticated enough to serve with any elegant meal and it’s a nice complement to heavier proteins like turkey and beef. It also works nicely when you have lots of guests because you can make these on a big sheet and plate them individually for a very elegant look.
This is such a fun and unexpected way to make carrots shine for the season. I hope you enjoy making them for your friends and family!
Maple Roasted Carrots with Tahini and Pomegranate
This is such a fun way to eat carrots in the fall. They’re elegant enough for a dinner party or just different enough to enjoy on a regular night at home.
Ingredients:
1 lb (450g) carrots, peeled and cut lengthwise (baby carrots can also be used) (I used Fancy Carrots with the green leaf tops)
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 garlic clove, minced
2 tablespoons water (to thin out the tahini sauce)
¼ cup pomegranate seeds
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon toasted sesame seeds
Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Prepare the carrots: In a large bowl, toss the peeled and cut carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
Roast the carrots: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until they are tender and caramelized around the edges.
Make the tahini sauce: While the carrots are roasting, whisk together the tahini, lemon juice, minced garlic, and water in a small bowl. Add more water as needed to achieve a drizzle-able consistency. Season with a pinch of salt.
Assemble the dish: Once the carrots are done roasting, transfer them to a serving platter. Drizzle the tahini sauce over the top.
Garnish: Sprinkle the pomegranate seeds, chopped parsley, and toasted sesame seeds (if using) over the carrots.
Serve: Serve warm as a side dish or part of a larger spread. Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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