Roasted Carrots with Maple Tahini Sauce (Small Batch)

A gorgeous small batch side dish recipe with roasted carrots, a creamy maple tahini sauce, sweet dried cranberries, and crunchy roasted pepitas. This is a stunning recipe that delivers big on flavor, too!

Small batch side dish recipes are my jam, and this roasted carrots recipe is one of my current favorites! It makes 2-3 servings (using just over 1/2 lb. of fresh carrots), and comes together in about 25 minutes.

The creamy maple tahini sauce has a sweet, earthy flavor that perfectly compliments the roasted carrots. Tahini is similar to a nut butter, as it is a ground sesame paste. This recipe has been nestled in my brain for quite a while, and I really am so excited to finally share it with you!

Ingredient Notes

Carrots : 

I loved using multi-colored carrots for these photos! They are also about 6-7″ long, so a little shorter than a typical carrot. ANY size will work for this recipe, but roasting time will vary based upon how thick they are. If you have baby carrots (which are typically pretty thick), roast them for 20 minutes. If you’re using skinner carrots (usually the case with whole carrots like carrots from the farmers’ market), roast for 15. Regardless of your carrot choice, the other ingredient quantities are the same.

Maple Syrup:

I recommend using a high quality maple syrup for this recipe, such as this one from Wisconsin (about $10) or this Canadian one (about $17). I don’t recommend pancake syrup as an alternative, as it is usually loaded with sugar and doesn’t deliver as much “maple” flavor, which is what we are going for. Honestly, I just look for a bottle at the store that has a high grade and isn’t over $10. 🙂 They’re typically from Wisconsin, Vermont, or Canada.

Thyme Sprig: 

Fresh thyme is great on these roasted carrots, but dried thyme works, too! Sprinkle 1/4 tsp. of dried thyme over the carrots instead of using fresh thyme sprigs if preferred.

Tahini: 

Tahini is a ground sesame paste that has a similar texture to a nut butter (like peanut butter). It has a toasted, earthy taste that pairs really well with carrots! It is thick, so I use a little water to thin out the tahini sauce after all of the ingredients are combined. I really love this organic option (it’s what I actually use!) , and this one (but it’s more expensive). Any major grocery store should carry tahini, just look for it near the nut butters!

Alternative Toppings: ​The roasted pepitas add a beautiful crunchy texture to this recipe, but they can easily be substituted with toasted walnuts, sliced toasted almonds, or even toasted pecans. Any toasted seeds or nuts should work! 

The other ingredients are pretty straightforward, but feel free to shoot me an email if you have any questions!

Directions

See below for a step-by-step guide on how to make these Roasted Carrots with Maple Tahini Sauce

Preheat the oven to 400 F. Line a quarter baking sheet (this is the one I use) with parchment paper. Clean the carrots, scrubbing them lightly, then chop off the leafy green tops. (Carrot tops can be used to make pesto if you’d like to cut down on waste! Otherwise I typically throw them into our compost bin.)

Toss the carrots with olive oil, maple syrup, fresh thyme leaves, and a healthy pinch of salt. Exact measurements are: 2 teaspoons olive oil (or avocado oil), one teaspoon maple syrup (best quality), leaves from one sprig of thyme (or 1/4 tsp. dried thyme), 1/4 tsp. garlic powder, and a healthy pinch of salt and freshly cracked pepper- (usually more salt than you think)! Spread the carrots out across the prepared baking sheet. Place the baking sheet in the preheated oven (preheated to 400 F).

Roast the carrots for 15-20 minutes until tender. (Texture matters, and some of us like carrots crunchier than others. I like a soft exterior with a little crunch in the middle, which usually runs me about 15 minutes in the oven at 400 F. If you prefer a softer texture throughout, shoot for closer to 20 minutes. The size of your carrot will also impact how long they need to roast. Test them after 15 minutes and use your best judgment to continue roasting or be done.) They will be slightly shriveled, but still retain their size.

Make the Maple Tahini sauce while the carrots are roasting. Combine 3 tbsp. Tahini, 2 1/2 tsp. good Maple Syrup, 2 tsp. fresh Lemon Juice, 1 1/4 tsp. Apple Cider Vinegar, and a pinch of salt in a small bowl. Stir until combined, then add 1 tbsp. water and stir until creamy. (Add more water [about 1 tsp. at a time] if desired for a thinner consistency.) Taste and season with more salt if needed. Add more of the other ingredients if desired, too.

Serve! Transfer the roasted carrots to a serving dish and drizzle with maple tahini sauce. Sprinkle with toasted pepitas and dried cranberries, and serve.

This is such a perfect small batch side dish for date night in. Serve these roasted carrots alongside roasted chicken, grilled pork chops or steak, or a really solid portobello mushroom burger!

You can even save this recipe for a small batch holiday feast. We lived in downtown Chicago for a couple of years, which kept us away from our family one Thanksgiving. So, we made a full-on small batch Thanksgiving feast (I’m talking green bean casserole, homemade rolls, mashed potatoes, roasted turkey, the works!) and this would have been a perfect vegetable side dish to throw into that feast. If you find yourself in a similar situation, you have to add this to your list of recipes to make!

If you’re looking for more small batch side dish recipes, I have a few favorites on the blog. From potatoes to vegetables, here’s some great ones to check out:

More Shrimp Recipes for Two:

• Warm Brussels Sprouts Salad with Maple Bacon Dressing
• Small Batch Fresh Green Bean Casserole
• Small Batch Creamy Mac and Cheese
• Small Batch Garlic + Herb Dinner Rolls
• Homemade Creamy Mashed Potatoes for Two Recipe

If you make these Roasted Carrots and love them, I would love for you to leave a comment and star rating below! You can also snap a photo and tag me on Instagram. Feel free to email me with any questions you have, too. Cheers!

xx Sara