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Sweet Maple Pan Roasted Carrots

Sweet roasted carrots are perfectly caramelized in the oven. The dish is then topped off with a tahini dressing and finished with pomegranate seeds and lemon zest.

Here's what you'll need...

You'll Need:

– 3 tablespoons extra virgin olive oil – 2 tablespoons pure maple syrup  – 2 pounds whole carrots  – ¾ teaspoon Morton kosher salt – ¼ teaspoon black pepper – 2 tablespoons whole milk Greek yogurt – ¼ cup tahini – ½ tablespoon lemon juice – 4 tablespoons water – pomegranate seeds for garnish – lemon zest for garnish


Heat oven to 425°F (220°C). Mix olive oil and 1 ½ tablespoon of the maple syrup in a large bowl. Add in carrots and toss to combine.


Arrange carrots on the lined baking pan, then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Roast carrots for 30-35 minutes, flipping carrots over halfway through the cooking process, until carrots have caramelized and are fork tender.


While the carrots are cooking, whisk together the remaining ½ tablespoon of maple syrup, Greek yogurt, tahini, and lemon juice in a small bowl. Season with remaining ¼ teaspoon kosher salt. Add 1 tablespoon of water at a time until the sauce has thinned out to your desired consistency.


Plate carrots on a serving platter. Drizzle with sauce and garnish with pomegranate seeds and lemon zest. Reserve extra sauce in a small bowl and serve alongside the carrots.

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