This recipe for maple roasted rainbow carrots is simple yet delicious, and the lemon tahini sauce ties it all together. It’s guaranteed to make even carrot haters happy, and is a great vegan and gluten-free dish to impress your friends and family!
Making maple-roasted rainbow carrots for myself and my family has become a fall, winter, and holiday tradition at this point. I used rainbow carrots this time because I love how the colors pop (and the different-colored carrots contain various nutrients, which is always a good thing!).
The maple syrup really brings out the sweetness in the carrots, and the lemon tahini dressing just elevates the flavor even more. On top of that, the pecans add a delicious crunch and some healthy fats.
I promise if you bring this to your holiday dinners or potlucks, it will be the star of the party!
Carrot Nutrition & Health Benefits
Have you ever heard of beta-carotene? There’s no surprise that carrots are a good source of beta-carotene (I mean, it’s in the name even!). It’s a powerful antioxidant that your body converts to vitamin A.
Vitamin A is essential for vision health, immunity, and keeping your heart and other organs functioning properly. It also acts as an antioxidant, fighting against the effects of free radicals you may be exposed to.
FUN FACT: Beta-carotene is better absorbed when carrots are cooked, so this recipe will help you get more nutrients out of those carrots! Also an added bonus – vitamin A is a fat-soluble vitamin, which means it’s better absorbed when eaten with a fat source – the healthy fats in the tahini sauce will help you do just that!
In addition to beta-carotene and vitamin A, carrots are also a good source of potassium, vitamin B6, biotin, and vitamin K.
Also, if you’re feeling like using rainbow carrots like I did, you’ll get a healthy dose of the antioxidant lycopene, which is found in purple carrots!
How to Make Maple Roasted Rainbow Carrots
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with with parchment paper.
Rinse and peel the carrots. Chop off the ends and then slice them into rounds (as pictured). If you prefer to keep the carrots whole, that’s just as good! Just be mindful that it might take them a few more minutes to roast.
Mix carrots, avocado oil, maple syrup, and sea salt in a large bowl until the carrots are well-coated.
Line the carrots on the baking sheet. Try not to overlap carrots so they can all roast evenly. Roast carrots in the oven for 18-20 minutes. Flip carrots halfway through.
While the carrots are roasting, make the tahini dressing. See the steps below for how to make the tahini dressing!
Take the carrots out of the oven and let them cool for 5 minutes. Serve the carrots in a large bowl or on a platter. Drizzle with the tahini sauce. Garnish with pecans and parsley. Enjoy!
How to Make Lemon Tahini Sauce
This has quickly become one of my favorite sauces! I’ve started drizzling this lemon tahini sauce on everything, and it instantaneously transforms the dish into a magical flavor wonderland. A little dramatic? Maybe. Maybe not. I’ll let you decide once you try it!
What is Tahini Made of?
Before I get into how to make lemon tahini sauce, you might be wondering what tahini or tahini paste even is! Good question!
Well, my friend, tahini is sesame seed paste. Basically, it’s made from ground sesame seeds that form a paste. Tahini is a traditionally Middle Eastern and Mediterranean food that has become popular worldwide.
Tahini is gluten-free, lactose-free, and vegan – but make sure to check the ingredients and label on your specific tahini container if you follow any of these restrictions.
Fun fact: Tahini is one of the cornerstone ingredients in hummus, so you know it’s good!
Tahini Sauce Ingredients
- Tahini paste
- Lemon juice
- Maple syrup
- Sea salt
Tahini Sauce Recipe
This recipe is so easy, I don’t know if I can even call it a recipe! To make this deliciously creamy goodness, mix together ¼ cup tahini paste, 1½ tablespoons of lemon juice, 1 tablespoon of maple syrup, ¼ tsp sea salt in a small bowl. Thin with water if needed – I start with 1 tablespoon of water at a time.
If you loved this recipe, you’re bound to love these other fall and winter recipes:
- Roasted Butternut Squash and Kale Salad
- Kale and Mushroom Quinoa Bake
- Butternut Squash and Farro Salad
- Sweet Potato, Kale, and White Bean Soup
Do you like maple roasted carrots? Tell me in the comments below!
Maple Roasted Rainbow Carrots with Lemon Tahini Dressing
- 2 lb rainbow carrots peeled and sliced in rounds
- 2 tbsp avocado oil
- 1½ tbsp maple syrup
- ¼ tsp sea salt
- ¼ cup pecans chopped
- ¼ cup parsley chopped
- ¼ cup tahini paste
- 1½ tbsp lemon juice
- 1 tbsp maple syrup
- ¼ tsp sea salt
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mix carrots, avocado oil, maple syrup, and sea salt in a large bowl until the carrots are well-coated.
- Roast carrots in oven for 18-20 minutes. Flip carrots halfway through.
- While the carrots are roasting, make the tahini dressing. In a small bowl, whisk together tahini paste, lemon juice, maple syrup, and sea salt. If needed, thin with water 1tbsp at a time.
- Take the carrots out of the oven and let them cool for 5 minutes.
- Serve the carrots in a large bowl. Drizzle with the tahini sauce. Garnish with pecans and parsley. Enjoy!
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