Roasted Maple Glazed Carrots in Tahini Sauce with Pomegranate and Pistachios! Amp up your holiday dinner table (or any day) with these vibrant, fall inspired carrots.
Delicious, fall vibes, this Roasted Maple Glazed Carrots in Tahini Sauce with Pomegranate and Pistachios is stunning and sure to impress your dinner guests. Maple caramelized carrots are topped with a creamy and rich tahini sauce then sprinkled with sweet pomegranate arils and crunchy pistachios for an elegant dining experience.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
When we saw this dish on closetcooking.com, we just knew we had to Whole Food Plant Base it. We love roasted carrots, soooo yummy! We absolutely LOVED this dish. It is also visually pleasing.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: These Roasted Maple Glazed Carrots feature tender to tender-crisp roasted carrots in a maple glaze, then topped with a delicious sauce that features tahini, maple syrup, and lemon. Pomegranate arils and chopped pistachios add a nice crunch and dimension as well as beauty.
- Glazing: After reading the directions, you may wonder about the amount of glazing (3 to 4 times) that is required. That is simply because this recipe does not use oil, and the carrots may appear dry looking if you do not apply the glaze often. The glazing not only ensures wonderful flavor but is aesthetically pleasing to the eye. It is definitely worth the effort.
- Tenderness of the Carrots: The tenderness of the carrots is a personal preference. Some individuals enjoy tender-crisp roasted carrots while others prefer them tender. The time in the oven depends on a number of factors. How thick are the carrots? and 2. How tender do you enjoy the roasted carrots? If serving for holiday presentations – Try to select carrots that are not huge and overly thick to ensure even roasting. Selecting ones with similar thicknesses will ensure that they can all become tender together. We suggest roasting them to tender if serving to guests.
- Maple Syrup and Baking Sheets: Maple syrup tends to concentrate and caramelize when in the oven. We suggest not using parchment paper, (however, you can use parchment paper with the understanding that the carrots may stick) but simply using a bare baking sheet (like we did) or using silicone baking mats. The maple syrup will bubble and adhere to the baking sheet after all the roasting is completed. Simply flood with hot tap water onto the empty baking sheet and allow to sit for 20 to 30 minutes. After this time, all the caramelized maple syrup will dissolve into the water, making for an easy cleanup.
- Sauce: You may have some left over sauce (based on personal preference.) You may wish to dress the carrots using half the sauce and put the rest of the sauce in a bowl with a spoon for individuals to add more sauce, if desired.
- Tahini Substitutions: We do not have a tahini substitution that we have kitchen tested.
- Serving: We put down a bed of baby lettuce greens for plating purposes only. We enjoyed these carrots warm out of the oven. They are also delicious at room temperature.
- Traveling: This dish can be ready-made for travel.
- Roasted Carrots: Recommended – Complete roasting the carrots no more than 3 hours before serving. We do not recommend roasting the carrots the day before or too early in the day of the event as the roasted carrots may shrivel slightly in the fridge making them look unappetizing. The beauty of this dish is that it can be served at room temperature. We think it tastes best straight from the oven, but truly enjoy them at room temperature as well.
- Roasting, then Traveling, then Reheating: Roast the carrots based upon recipe instructions. Immediately remove from the baking sheet and place the roasted carrots into a 9 x 13 glass baking dish. Allow to completely cool in the glass baking dish, then cover. Do not cover when they are hot as condensation will build. When you arrive at your destination, either heat in the microwave, simply uncover and place the baking dish in the microwave and heat until hot, or place in the oven to heat (about 10 to 15 minutes) – oven at 350 or 400F. If you wish to get that ‘roasted’ taste back into the carrots, after they have heated, place them under the broiler for a few minutes. Watch them very carefully to ensure they caramalization does not burn. You will need to add some additional glaze to them., so make sure you bring some along. Then plate as instructed in the recipe instructions.
- Day Before or Earlier in the Day: Prep by making the Tahini Sauce and place in an air-tight jar, place in the fridge. Remove from the fridge at least one hour before serving. Stir well. If too thick, add some additional lemon juice or water to thin down.
- Day Before or Earlier in the Day: Prep the pomegranate arils by removing them from the pomegranate and place in an air-tight jar and place in the fridge. Remove at least 30 minutes before serving to wake them up.
- Day Before or Earlier in the Day: Chop the pistachios and place in an air-tight jar.
- Roasted Carrots: Recommended – Complete roasting the carrots no more than 3 hours before serving. We do not recommend roasting the carrots the day before or too early in the day of the event as the roasted carrots may shrivel slightly in the fridge making them look unappetizing. The beauty of this dish is that it can be served at room temperature. We think it tastes best straight from the oven, but truly enjoy them at room temperature as well.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products:
- Large baking sheet
- Pastry brush (optional)
If you try these festive carrots, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintRoasted Maple Glazed Carrots in Tahini Sauce with Pomegranate and Pistachios
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 Minutes
- Yield: 4-6 Servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Delicious, fall vibes, this Roasted Maple Glazed Carrots in Tahini Sauce with Pomegranate and Pistachios is stunning and sure to impress your dinner guests.
Inspired from closetcooking
Ingredients
Roasted Carrot Ingredients:
- 2 lbs. carrots, peeled *
- ¼ cup pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon water
- Sprinkle sea salt (+/-) *
Glazing Ingredients:
- ¼ cup + 1 Tablespoon pure maple syrup (+/-)
- 1 teaspoon lemon juice
Tahini Sauce Ingredients:
- ¼ cup tahini
- ¼ cup pure maple syrup
- ¼ cup + 1 Tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- ½ to ¾ cup fresh pomegranate arils
- ½ chopped pistachios
Instructions
- Preheat the oven to 400 F.
- Place peeled whole carrots onto a large baking sheet, set aside.
- Place all the remaining Roasted Carrot Ingredients (except the seas salt) into a small bowl, whisk well, then pour all over the carrots on the large baking sheet. Roll the carrots around in the maple/lemon/water mixture until evenly coated. Use your hands, if necessary to get them thoroughly coated, then sprinkle the carrots with some sea salt.
- Place the baking sheet into a preheated 400 F oven for 15 minutes.
- In the meantime, make the Glaze, place all the Glazing Ingredients into a small bowl, whisk well set aside.
- Next, make the Tahini Sauce by placing all the Tahini Sauce Ingredients into a small bowl, whisk well, set aside.
- After the carrots have been in the oven for 15 minutes, remove and brush on the Glaze, turn them over, brush on more Glaze, then return to the oven for another 15 minutes.
- After the 2nd 15 minutes (30 minutes total) have expired, remove and brush on the Glaze, turn them over, brush on more Glaze, then return to the oven for another 10 minutes.
- After the final 10 minutes have expired (total 40 minutes in the oven), remove from the oven and brush with more Glaze. Test for doneness, if the carrots have not reached the desired tenderness, continue roasting in the oven until tender.
- After the carrots have reached the desired tenderness, remove from the oven and give them a final Glaze (do not return to the oven). Immediately remove from the baking sheet and place on a serving platter.
- Top with the Tahini Sauce, then sprinkle on the pomegranate arils, and chopped pistachios and serve.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6
*Nutritional Facts: The nutritional information reflects the entire amount of sauce. If you use less sauce, the fat content will be significantly lower.
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