Carrots (especially tricolor) have a long list of health benefits from high vitamin and mineral content to disease prevention properties. They’re one of my favorite vegetables to snack on or serve as a side dish.
Maple Roasted Carrots
Course: Sides, Lunch, DinnerCuisine: American, Gluten Free, Dairy Free, Vegetarian, Vegan
Servings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
2 lbs carrots, peeled and halved
1 tbsp olive oil
1 tbsp maple syrup
2 cloves garlic, minced
1/4 cup pomegranate seeds
1/4 cup shelled pistachio nuts, chopped
salt and pepper, to taste
fresh parsley, for garnish
- Optional Tahini Sauce
3 tbsp tahini
1 tbsp olive oil
juice of 1 lemon
salt and pepper, to taste
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk olive oil, maple syrup, garlic, salt and pepper.
- Add carrots to baking sheet. Top with olive oil mixture. Using your hands, mix until all carrots are evenly coated. Arrange carrots in an even layer so they have space to brown.
- Bake for 15-20 minutes, depending on the size of your carrots, tossing halfway through. Turn on broiler for last 5 if you want them crispier.
- Remove from the oven and transfer to a serving dish. Garnish with pomegranate seeds, pistachios and fresh parsley to serve.
- To make the tahini sauce, add all ingredients to a small bowl and whisk until smooth. Serve in a side dish next to the carrots or drizzled on top.
Notes
- Are you a carrot lover like me? I also love to cook this crunchy veggie is in the air fryer! Peeled, trimmed, and cut into 2 inch pieces, toss in olive oil, garlic powder, onion powder, salt and pepper. Cooked at 375° for ~20 min, tossing halfway through.
