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!