Sweet Maple Pan Roasted Carrots

I can't get enough of these oven-caramelized carrots. They're that good! The maple syrup adds the perfect touch of sweetness and the tahini dressing nicely finishes off the whole dish.

These sweet roasted carrots not only look so pretty and enticing to eat, but they are also easy to throw together in a pinch.

If you're looking for an easy weeknight dinner idea or a Thanksgiving side dish, these are a great addition to dinner. Not only do these carrots easily reheat, but they're also going to be a crowd-pleaser!

Here are the ingredients you'll need for the sweet maple roasted carrots:

• Extra virgin olive oil: The oil helps the carrots become extra brown when roasted in the oven. It also adds a great addition of flavor.
• Pure maple syrup: Be sure to use pure maple syrup, not maple-flavored syrup. The maple syrup adds sweetness and also encourages the caramelization of the carrots.
• Whole carrots: You could substitute baby carrots if that's all you have, although I love the look of the full carrots.
• Morton kosher salt: All vegetables need a touch of salt to enhance their flavor.
• Black pepper: Freshly ground pepper provides the best taste. If you can buy a black pepper grinder, it's a game changer for your cooking.
• Whole milk Greek yogurt: While I prefer whole milk Greek yogurt, you can also use 2% or nonfat.
• Tahini: Tahini is made by grinding up sesame seeds into a smooth paste. This ingredient adds a great rich, nutty flavor to the dressing we drizzle over the carrots.
• Lemon juice: The lemon juice adds a nice acidic touch to the dressing.
• Pomegranate seeds/lemon zest: These elements add the perfect garnish to the dish. Plus, a delicious pop of flavor!

First, wash and peel the carrots. Using a sharp chef's knife, slice them in half lengthwise, about ½ inch thick. It's important to cut the carrots to a similar size, so they all cook evenly.

Preheat the oven to 425°F (220°C). Then, line a baking sheet with aluminum foil or parchment paper.

Next, mix the extra virgin olive oil with 1 ½ tablespoons of maple syrup in a mixing bowl. Throw the sliced carrots into the bowl and mix everything together until the carrots are well coated.

Transfer the carrots to the sheet pan. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Make sure the carrots are in a single line. Don't stack them on top of each other or overcrowd the pan. Otherwise, the carrots will steam instead of roast.

Once the oven is preheated, allow the carrots to roast for 30 - 35 minutes. I'd suggest flipping the carrots halfway through the cooking process, so they are evenly roasted.

The carrots are done cooking when they are fork-tender and caramelized with brown bits.

While your carrots are in the oven, work on the tahini sauce. Whisk together the remaining ½ tablespoon of maple syrup, Greek yogurt, tahini, and lemon juice in a small bowl.

Season with the remaining ¼ teaspoon kosher salt. Since the sauce is so thick, slowly add water 1 tablespoon at a time until you've reached your desired consistency.

If you prefer a thicker sauce, add less water. If you prefer a thinner sauce to drizzle, add more water.

Once the sweet roasted carrots are done cooking, remove them from the oven, and place them on a serving platter. Drizzle with your tahini sauce, along with pomegranate seeds and lemon zest.

If you have leftover tahini sauce, you can serve it in a small bowl alongside the carrots for anyone who would like additional sauce.

• To make carrots extra caramelized, be sure the carrots aren't packed too closely on the baking sheet. If they're too close together, the carrots will steam instead of roasting and caramelizing.
• Enjoy your carrots extra sweet? Add a touch more maple syrup to your liking.
• Any leftover tahini sauce you may have will taste great drizzled over other types of roasted vegetables including broccoli, cauliflower, or roasted peppers and onions.