Roasted Carrots with Maple Tahini Sauce
Ingredients
The Roasted Carrots
-
10
oz
medium-sized Raw Carrots
-
2
tsp
Olive Oil
-
1
tsp
Maple Syrup
-
¼
tsp
Garlic Powder
-
1
sprig
Thyme leaves
-
to taste
Salt
-
to taste
Black Pepper
The Maple Tahini Sauce
-
3
tbsp
Tahini
-
2½
tsp
Maple Syrup
-
2
tsp
fresh Lemon Juice
-
1¼
tsp
Apple Cider Vinegar
-
¼
tsp
Kosher Salt or Sea Salt
-
1
tbsp
Water
For Serving
-
2
tbsp
Toasted Pepitas
-
2
tbsp
Dried Cranberries
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Clean the carrots and cut off the leafy green tops.
- Toss the carrots with olive oil, maple syrup, garlic powder, salt, pepper, and thyme leaves.
- Spread the carrots on the baking sheet and roast for 15-20 minutes until tender.
- While the carrots roast, prepare the maple tahini sauce by mixing tahini, maple syrup, lemon juice, apple cider vinegar, and salt in a bowl.
- Add water to the tahini mixture to achieve a creamy consistency.
- Transfer roasted carrots to a serving dish, drizzle with tahini sauce, and top with pepitas and cranberries.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
389
Total fat
24g
Total carbohydrates
39g
Total protein
10g
Sodium
146mg
Cholesterol
0mg
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