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Maple Roasted Carrots with Lemon Tahini Sauce in a Bowl, pecans, parsley
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5 from 5 votes

Maple Roasted Rainbow Carrots with Lemon Tahini Dressing

This recipe for maple roasted rainbow carrots is simple yet delicious, with a creamy lemon tahini sauce. It's guaranteed to make even carrot haters happy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: maple roasted, thanksgiving, fall, tahini sauce, carrots
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 2 lb rainbow carrots peeled and sliced in rounds
  • 2 tbsp avocado oil
  • tbsp maple syrup
  • ¼ tsp sea salt
  • ¼ cup pecans chopped
  • ¼ cup parsley chopped

Tahini Dressing:

  • ¼ cup tahini paste
  • 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!


*If you have extra tahini sauce leftover, store in an airtight container and drizzle on other dishes as you please. You'll thank me later!