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Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

[heart_this] · Mar 21, 2016 · 26 Comments

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Sweet maple roasted carrots served topped with a tasty tahini sauce, pomegranate and pistachios!

Easter is right around the corner and boy do I have a side dish recipe for you! These tasty maple roasted carrots in tahini sauce with pomegranate and pistachios will blow your mind! The carrots are tossed in maple syrup and roasted until tender before being topped with a creamy tahini sauce along with pomegranate and pistachios to add both colour and texture. The tahini sauce is nice and creamy with a little lemon citrus bite, sweet maple syrup and salty miso paste (or soy sauce). The pomegranate adds bursts of juiciness in addition to the jewel like radiant red colour and the pistachios add that crunchy texture along with the vibrant green colour! When everything is combined into this maple roasted carrots in tahini sauce with pomegranate and pistachios you get one truly amazing side dish that is perfect for your Easter dinner, or any other meal for that matter!

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Sweet maple roasted carrots served topped with a tasty tahini sauce, pomegranate and pistachios!

ingredients
  • 2 pounds carrots, cleaned and trimmed
  • 1 tablespoon oil
  • 1 tablespoon maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon white miso paste (or soy sauce or tamari for gluten-free or salt)
  • 1 teaspoon maple syrup
  • 1 small clove garlic, grated
  • 2 tablespoons water*
  • 2 tablespoons pomegranate
  • 2 tablespoons pistachios, chopped
  • 1 tablespoon parsley or cilantro, chopped
directions
  1. Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
  2. Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
  3. Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!
Option: Replace maple syrup with honey.
Nutrition Facts: Calories 188, Fat 6.8g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 221mg, Carbs 30g (Fiber 6.6g, Sugars 16g), Protein 4g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Ethan W. says

    March 21, 2016 at 2:35 pm

    That's damn delicious! Great side dish for Easter!

    Reply
  2. Jenny says

    March 21, 2016 at 2:53 pm

    Wow, these look amazing Kevin!!

    Reply
  3. Vivian | stayaliveandcooking says

    March 21, 2016 at 2:55 pm

    Love this! I actually made honey glazed carrots last weekend but this is on a whole other level!

    Reply
  4. Maria says

    March 21, 2016 at 3:03 pm

    The pomegranate arils are a beautiful touch!

    Reply
  5. Heather Christo says

    March 21, 2016 at 7:50 pm

    Really beautiful Kevin! I love these flavors!

    Reply
  6. Julie Wampler says

    March 21, 2016 at 9:43 pm

    What an awesome side dish, kevin!! love the maple!

    Reply
  7. Alaina says

    March 23, 2016 at 8:30 am

    WOW!! These look amazing! I love this creative way to use pomegranate arils! And I'm always looking for new ways to use tahini! Cant' wait to try these!

    Reply
  8. Damizelle says

    March 23, 2016 at 9:26 pm

    Why is there an extra teaspoon of maple syrup?

    Reply
    • Payton Thomas says

      October 8, 2021 at 12:04 pm

      You toss them in maple syrup and then you add the other tbl for the tahini sauce

      Reply
  9. kevin says

    March 24, 2016 at 9:13 pm

    Damizelle: The second teaspoon of maple syrup goes into the tahini sauce. Enjoy!

    Reply
  10. littlepinkrock says

    March 28, 2016 at 7:56 pm

    that's really wonderful <3

    Reply
  11. Vintage Kitty says

    March 29, 2016 at 2:47 am

    What a fantastic combination of flavors! Love it! Saved this to Pinterest!

    Reply
  12. Kate says

    April 1, 2016 at 11:14 am

    These look amazing! I love the sweet, sour, salty combination!

    Reply
  13. The Grand Dame of Salt says

    April 7, 2016 at 6:02 pm

    I think this photo meets the textbook definition of "food porn". Love it!

    Reply
  14. Anonymous says

    December 13, 2016 at 1:45 am

    This picture deserves to be in food magazine. It is beautiful! I bought the ingredients today to make this tomorrow. They look amazing.

    Reply
  15. Kathi Petersen says

    April 20, 2017 at 7:03 pm

    Thanks for another WONDERFUL recipe. I made this last night as part of an incredible meal and it was a huge hit!! Thanks!!

    Reply
  16. Carrie Carroll says

    November 15, 2017 at 11:10 pm

    I dont see a link for the tahini sauce recipe? Unless it’s something I buy? Thx ��

    Reply
  17. kevin says

    November 16, 2017 at 1:00 am

    Carrie Carroll: The tahini sauce is made in step two. Plain tahini is ground sesame seeds, similar to peanut butter, and it can be found in most grocery stores in the section with the nut butters or the international/Mediterranean section.

    Reply
  18. Holly says

    May 27, 2019 at 10:42 pm

    I don’t normally comment on recipes, but MY GOODNESS this was the most amazing dish. I can never have roast carrots on their own again. This is the best way to dress up something plain. The tahini sauce is AMAZING. The pomegranate is amazing. Add something crunchy (I used almonds) and toss a bunch of cilantro on there. And this is the most beautiful, delicious thing. Thank you!

    Reply
  19. Molly says

    November 24, 2019 at 8:21 pm

    Made these tonight. The sauce takes just a few minutes to put together so it’s a hands off dish that is DELICIOUS! even my husband who hates carrots loved it. He’s allergic to pistachios so I subbed in toasted sesame seeds.

    Reply
  20. Lynne says

    November 28, 2021 at 12:46 am

    This recipe has the most interesting flavor profile I’ve made in a long time! Thank you so much! Really brilliant creating!

    Reply
  21. Angela says

    December 12, 2021 at 10:03 pm

    Gorgeous. They look too good to eat. Would be a great updated Christmas side.

    Reply
  22. melissa says

    November 23, 2022 at 2:23 pm

    can i make the tahini sauce a day ahead?

    Reply
    • kevin says

      November 28, 2022 at 11:58 am

      Yes you can!

      Reply

Trackbacks

  1. Frances’ Test Kitchen: Pinterest Recipes You Need to Make – Beach Blonde says:
    November 1, 2019 at 8:44 pm

    […] Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios from Closet Cooking […]

    Reply
  2. Why do carrots go well with tahini? – Microwave Recipes says:
    April 22, 2022 at 5:32 am

    […] Maple Roasted Carrots in Tahini Sauce … – Closet … […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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