Crispy & tender, fry-style rainbow carrots roasted in Mediterranean spices, sea salt, olive oil, and maple syrup, topped with the most delicious maple tahini glaze, toasted nuts and sesame, fresh herbs, and a pinch of Aleppo pepper. 
How many times have you looked down at a full plate of food from a loaded holiday spread and thought, “Wow, the carrots are without a doubt the best thing here“? It’s not often that the humble carrot can steal the entire show. But you’re about to see it happen.
These crispy maple roasted carrots & tahini are THE. BEST. Not just the best carrots, but the best side dish food of the entire meal. We roast them until they’re shriveled up on the outside, shiny and caramelized with maple, charred and crispy on the edges, and tender enough for you to comfortably stuff 10 in your mouth at a time. A hint of cumin and coriander plus toasted almonds, hazelnuts, and/or sesame seeds create a beautiful nutty aroma, and THE MAPLE TAHINI IS EVERYTHING…smooth, glossy, sweet & savory with a kiss of sea salt. Finally, we finish with parsley for a touch of freshness and Aleppo pepper for subtle spice.
To ensure the carrots are tender all the way through and charred on the edges, I slice whole carrots lengthwise into ~fourths (depending on the thickness). My favorite level of doneness is when they eat like a plate of fries. If you prefer a firmer bite, you can leave them whole or slice them in half.
Spreading them out on the sheet pan helps to avoid accumulation of moisture so that they shrivel and crisp up. We’re not steaming or boiling carrots for a reason…moist carrot mush is not what the people want. Roasting in olive oil with just a drizzle of maple allows the sugars to caramelize in the oven as well. š
Most importantly, we need to talk about this maple tahini glaze. It’s so simple and oh so perfect: tahini, pure maple syrup, apple cider vinegar, sea salt, and black pepper. Just stir.
Drizzle this maple tahini glaze over your carrots, and you’ll feel like they were just served out of an upscale restaurant. (In fact, this recipe was largely inspired by a mind-blowing plate of carrots I had at Olive + Oak in St. Louis.) The tahini glaze adds balanced sweetness and nuttiness that works magic with the flavor of the carrots, and it brings the glossy, saucy, indulgent element that will make you forget you’re eating a healthy side dish.
Maple Roasted Carrots with Tahini Glaze
Crispy & tender, fry-style rainbow carrots roasted inĀ Mediterranean spices, sea salt, olive oil, and maple syrup, topped with the most delicious maple tahini glaze, toasted nuts and sesame, fresh herbs, and a pinch of Aleppo pepper.
Notes
Marcona almonds would be my top recommendation for the topping (they're incredibly buttery, sweet, and softer than classic almonds), but they can be difficult to come by. Hazelnuts or pistachios are also excellent options.
Aleppo pepper is milder than typical crushed red pepper flakes and much more flavorful, with unique salty and sweet notes. It is used in Mediterranean cuisine as a flavor-enhancer, and I definitely think it is worth trying if you can get some!Ā
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Ingredients
For the carrots:
- 6 oz rainbow carrots, stems removed, washed, and peeled
- 1 tsp olive oil
- 1/2 tsp maple syrup
- pinch ground cumin
- pinch ground coriander
- sprinkle coarse sea salt, to taste
- freshly ground black pepper, to taste
For the maple tahini glaze:
- 1 tsp tahini
- 1/2 tsp maple syrup
- 1/2 tsp apple cider vinegar
- pinch sea salt, to taste
- freshly ground black pepper, to taste
For remaining toppings:
- 1 Tbsp roughly chopped Marcona almonds, hazelnuts, or pistachios
- 1/2 tsp white sesame seeds
- pinch Aleppo pepper
- sprinkle fresh parsley, chopped
Instructions
- Preheat the oven to 425ĀŗF. For easy clean-up, line a baking sheet with non-stick foil or parchment paper.
- Slice the carrots lengthwise into fourths (thirds to sixths, depending on the thickness of the carrots). Aim for the thickness of a fat French fry; they will shrivel up significantly as they roast.
- Place carrot sticks on the prepared baking sheet. Drizzle with olive oil and maple syrup. Lightly sprinkle with cumin, coriander, sea salt, and black pepper. Toss to coat all the carrots evenly. Spread the carrots so they are not touching one another (important for getting a crispy texture).
- Transfer the carrots to the oven and roast about 25 minutes, or until the carrots char at the tips. They should be fork-tender all the way through. Remove from the oven.
- Meanwhile, add the nuts and sesame seeds to a dry skillet over low-medium heat. Toast, stirring occasionally, until golden and fragrant. Remove from the hot pan and set aside.
- Make the glaze: In a small bowl, combine the tahini, maple, vinegar, and a pinch salt and pepper, to taste. Stir until smooth.
- Transfer the roasted carrots to a serving plate. Drizzle the maple tahini glaze over the carrots, then top with toasted nuts and sesame seeds, a sprinkle of Aleppo pepper, and a sprinkle of fresh parsley. Serve warm.