Maple Pan Roasted Carrots With Tahini Dressing

pan roasted carrots topped with pomegranate seeds

5 from 1 vote

Maple Pan Roasted Carrots With Tahini Dressing

Looking for an easy, healthy side dish? These pan roasted carrots are cooked to perfection in the oven. They're perfectly caramelized and have a touch of sweetness from the maple sugar. The carrots are then topped off with a tahini dressing and finished with pomegranate seeds and lemon zest. This would be the perfect Thanksgiving dinner side dish!

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Side Dish

Cuisine: American

Servings: people

Calories: 307kcal

Author: Jessica Mode

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup divided
2 pounds whole carrots scrubbed and sliced in half lengthwise ½ inch thick and wide
¾ teaspoon Morton kosher salt divided
¼ teaspoon black pepper
2 tablespoons whole milk Greek yogurt
¼ cup tahini
½ tablespoon freshly squeezed lemon juice
4 tablespoons water
pomegranate seeds for garnish
lemon zest for garnish

Instructions

Heat oven to 425°F (220°C). Line a large baking pan with aluminum foil.
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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