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Maple Roasted Rainbow Carrots


Scale

Ingredients

Carrots:

  • 10 to 12 medium carrots  (multicoloured and local is ideal)
  • 3 Tbsp maple syrup, separated
  • ½ tsp ground cumin
  • ¼ tsp red pepper flakes
  • Salt and pepper

Tahini Drizzle:

  • 1 Tbsp well-stirred tahini
  • 2 tsp lemon juice
  • Pinch salt
  • 1 Tbsp water (or more as needed)

Instructions

  1. Preheat the oven to 400ºF (~200 ºC). Line a baking sheet with parchment paper.
  2. Trim the carrots, cut them in half lengthwise, and spread them on the baking sheet in a single layer. Whisk together 2 tablespoons of maple syrup, cumin, and red pepper flakes in a small bowl. Brush maple syrup mix onto the carrots using a pastry brush (or just drizzle it over the carrots) and season generously with salt and pepper.
  3. Roast the carrots in the oven for 25 minutes. Gently flip, drizzle with remaining 1 tablespoon of maple syrup. Return to the over for another 5 to 10 minutes or until the carrots are tender and browned on the edges and the maple syrup is bubbling. 
  4.  While the carrots are roasting, whisk together the tahini drizzle ingredients in a small bowl and set aside. Add more water if needed, 1 teaspoon at a time, and mix until a pourable consistency is reached.
  5. Once the carrots are nice and caramelized, transfer them to a serving dish. Drizzle with the tahini sauce and garnish as you wish!

Notes

Find more of Ashley’s recipes on Rise Shine Cook.

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