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!
Appetizer, Side Dish
maple roasted, thanksgiving, fall, tahini sauce, carrots
Alena Kharlamenko, MS, RD
peeled and sliced in rounds
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!