Our Location

739 Palmerston Avenue
Toronto ON M6G 2R3

Regular Store Hours

Monday Closed
Tuesday 9am to 9pm
Wednesday 9am to 9pm
Thursday 9am to 9pm
Friday 9am to 9pm
Saturday 10am to 6pm
Sunday 10am to 6pm


Saturday, December 21 9am to 7pm
Sunday, December 22 9am to 7pm
Monday, December 23 9am to 7pm
Tuesday, December 24 9am to 4pm
Wednesday, December 25 CLOSED
Thursday, December 26 CLOSED
December 27-30 Regular hours
Tuesday, December 31 9am to 7pm
Wednesday, January 1 CLOSED
View Our Holiday Schedule
  • Categories:

  • Post Archive

Roasted Rainbow Carrots with Maple-Tahini Cream

posted on Friday, July 12th, 2019

Recipe and photo courtesy of Emma Kula.

Roasting carrots – especially the gorgeous heirloom variety – lends them a sweet, caramelized flavour that makes for an impressive side dish. The sweet & tart maple-tahini cream drizzled on top adds a creamy pop to this simple dish, which you should definitely make for your next summer patio dinner!


1 bunch heirloom carrots, sliced lengthwise

1 tbsp olive oil

½ tsp sea salt

½ tsp garlic powder

2 tbsp tahini

1 tsp maple syrup

1 tsp apple cider vinegar

Pinch of sea salt

Fresh parsley, for topping



Preheat your oven to 425 degrees. Toss slices carrots in a large bowl with the olive oil, salt and garlic. Spread evenly on a large baking sheet and bake for 20 minutes, flipping them halfway through, or until browned and slightly crispy.

Meanwhile, make your sauce by whisking together the tahini, maple, apple cider vinegar and a bit of salt. Add water, a little bit at a time, until you have a smooth, thick sauce suitable for drizzling. Taste as adjust as needed.

Remove carrots from the oven, place on a serving dish and drizzle with the tahini sauce. Serve with chopped parsley if desired!