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A plate full of colorful roasted carrots drizzled with a maple tahini sauce and garnished with roasted pepitas and dried cranberries.

Roasted Carrots with Maple Tahini Sauce (Small Batch)

Sara
A small batch roasted carrots recipe drizzled with a creamy maple tahini sauce, then topped with roasted pepitas and dried cranberries.
5 from 14 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 389 kcal

Ingredients
 
 

For the Roasted Carrots:

  • 10 oz. medium-sized Carrots
  • 2 tsp. Olive Oil
  • 1 tsp. Maple Syrup best quality
  • 1/4 tsp. Garlic Powder
  • 1 sprig Thyme leaves removed, stem discarded (or 1/4 tsp. dried thyme)
  • Salt + freshly cracked Black Pepper

For the Maple Tahini Sauce:

  • 3 tbsp. Tahini
  • 2 1/2 tsp. Maple Syrup best quality
  • 2 tsp. fresh Lemon Juice
  • 1 1/4 tsp. Apple Cider Vinegar
  • Salt + freshly cracked Black Pepper
  • 1 tbsp. Water or more as needed

For Serving:

  • 2 tbsp. Roasted Pepitas
  • 2 tbsp. Dried Cranberries

Instructions
 

  • Preheat the oven to 400 F. Line a quarter baking sheet (this is the one I use) with parchment paper.
  • Clean the carrots and cut off the leafy green tops if there are some; reserve the leafy greens for a carrot top pesto or compost.
  • Toss carrots with 2 tsp. olive oil, 1 tsp. good maple syrup, 1/4 tsp. garlic powder, a healthy pinch of kosher salt or sea salt, and the leaves from one sprig of thyme.
  • Spread the carrots out onto the prepared baking sheet. Place the baking sheet in the preheated oven and roast the carrots for 15-20 minutes until tender.
  • While the carrots are roasting, make the maple tahini sauce. 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 and pepper 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.
  • Transfer the roasted carrots to a serving dish and drizzle with maple tahini sauce. Sprinkle with toasted pepitas and dried cranberries, and serve.

Nutrition

Serving: 1servingCalories: 389kcalCarbohydrates: 39gProtein: 10gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 146mgPotassium: 709mgFiber: 7gSugar: 23gVitamin A: 23720IUVitamin C: 12mgCalcium: 99mgIron: 3mg
Keyword roasted carrots, roasted carrots for two, roasted carrots with maple tahini sauce
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