Roasted carrots are a simple and delicious side dish that can go well with many meals. They are especially tasty when seasoned with whole cumin and coriander seeds, which add a warm and aromatic flavor. To make them even more irresistible, you can drizzle them with a creamy maple-tahini sauce, and sprinkle some crunchy pistachios, nutty dukkah, and spicy Aleppo pepper flakes on top. This recipe is vegan-friendly, but you can also enjoy it with some grilled meat or fish if you like.
What You Need
- Fresh carrots – look for small and thin ones that you can roast whole, or cut larger ones in half lengthwise. Try to get carrots that are similar in size so they cook evenly.
- Olive oil – use a good quality one that is not bitter.
- Maple syrup – this adds a touch of sweetness and helps the carrots caramelize. You can also use honey or agave if you prefer.
- Spices: cumin seeds and coriander seeds – these whole seeds give a nice texture and flavor to the carrots. You can also use ground spices if you don’t have whole ones.
- Salt and pepper
- Maple Tahini Sauce – this is optional but highly recommended. It’s a simple sauce made with tahini paste, water, maple syrup, salt and pepper. It adds a creamy and nutty contrast to the roasted carrots.
- Garnishes: dukkah, toasted pistachios, parsley or cilantro, Aleppo pepper flakes – these add some crunch, color, and spice to the dish. Dukkah is a Middle Eastern spice blend that usually contains nuts, seeds, and herbs. You can make your own or buy it from a store. Aleppo pepper flakes are a mild and fruity type of chili flakes that add a nice heat. You can also use regular chili flakes or cayenne pepper if you can’t find them.
How to Make It
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash or scrub the carrots well and trim the ends. Cut any large ones in half lengthwise so they are all about the same thickness.
- In a large bowl, toss the carrots with olive oil, maple syrup, cumin seeds, coriander seeds, salt and pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast for 25 to 35 minutes, or until tender and caramelized, flipping them halfway through.
- While the carrots are roasting, make the maple tahini sauce by whisking together tahini paste, water, maple syrup, salt and pepper in a small bowl until smooth and creamy. You can adjust the consistency by adding more water or tahini as needed.
- To serve, spread some of the maple tahini sauce on a large platter or plate. Arrange the roasted carrots on top of the sauce in one direction. Sprinkle with dukkah, pistachios, parsley or cilantro, and Aleppo pepper flakes. Enjoy hot or cold!
