Emulsifier Free Dairy Free Maple Roasted Carrots with Tahini Crema
Total time40 min
Prep time10 min
Cook time30 min
4.7(4)
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Learn more →Ingredients
4 servings
For the carrots
- 1 ½ lb medium carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tahini crema
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the carrots with the olive oil, maple syrup, cumin, salt, and pepper until evenly coated. Spread them cut-side down in a single layer on the prepared baking sheet, leaving space between each carrot so they roast rather than steam.
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