Description
These Maple Roasted Carrots with Tahini and Pomegranate combine caramelized sweetness with creamy, nutty, and tangy notes. Perfect as a vibrant side dish or a stunning vegan centerpiece, they’re both visually beautiful and full of flavor.
Ingredients
1 lb (450 g) baby carrots, peeled
1½ tbsp olive oil
1 tbsp pure maple syrup
½ tsp ground cumin
Salt and black pepper, to taste
2 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water (to thin)
¼ cup pomegranate seeds
1 tbsp chopped fresh parsley or mint
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare carrots: In a bowl, toss carrots with olive oil, maple syrup, cumin, salt, and pepper until evenly coated.
Roast: Arrange carrots in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Make tahini drizzle: In a small bowl, whisk tahini, lemon juice, and warm water until smooth and pourable.
Assemble: Arrange roasted carrots on a serving plate, drizzle with tahini sauce, and sprinkle with pomegranate seeds and fresh herbs.
Serve warm or at room temperature as a colorful side or light main dish.
Notes
Add a pinch of smoked paprika for extra depth.
Great served alongside roasted chicken, quinoa, or couscous.
Substitute agave or honey for maple syrup if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted carrots, tahini sauce, pomegranate, maple roasted vegetables, vegan side dish