Roasted Carrots with Maple Tahini Dressing
Jump into spring with these Roasted Carrots with Maple Tahini Dressing. The rainbow carrots are roasted to perfection in the oven. The Maple Tahini Dressing adds sweetness to the recipe that will put a smile on your face. Garnish with almonds, feta, and parsley to make them even better!
- 2 Tbsp extra virgin olive oil, divided
- 2 lbs. rainbow carrots
- ½ tsp sea salt
- ¼ tsp black pepper
¼ cup Soom Premium or Organic Tahini
- 1 Tbsp maple syrup
- Juice from 1 lemon
- ¼ -⅓ cup of plain nut milk or cold water to thin
- ¼ cup sliced almonds
- ½ cup crumbled feta
- 4 Tbsp chopped parsley
For Roasted Carrots
For Maple Tahini Dressing
Preheat oven to 425 degrees Fahrenheit. Grease a large rimmed baking tray with 1 Tbsp of olive oil and set aside.
- Rinse and peel rainbow carrots, removing stems. Place on the rimmed baking tray and toss with the remaining 1 Tbsp of olive oil, sea salt, and pepper. Spread carrots evenly and roast for 30-35 minutes. Carrots are done when they are easily pierced with a fork but still offer some resistance.
- While the carrots are roasting, prep the maple tahini dressing. Whisk together tahini, maple syrup, and lemon juice. Slowly add in nut milk or water until a the desired texture is reached. The ideal texture is like a thick pancake batter so it can be drizzled or spread.
- Once carrots are done, place on a serving platter and drizzle with half the tahini dressing, sliced almonds, crumbled feta, and fresh parsley. Serve immediately with remaining tahini dressing on the side. Enjoy!
Serving Tips: Spread half of the tahini dressing on the bottom of a serving plate and place the carrots on top so they soak up all the flavors. Garnish with toppings and serve with extra dressing on the side.
Leftover Dressing: Leftover tahini dressing can be stored in a glass mason jar or airtight container in the fridge for up to 4 days. You may need to mix in more water or nut milk when ready to serve as it thickens in the fridge. Goes great with roasted veggies, meats, or as a salad dressing!
Dietary Preferences: Vegetarian, Gluten-Free
Seasonality: Winter, Spring, Summer, Fall
Photography Credits: Selena Sharpless of The Nutritious Kitchen
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