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Maple Roasted Carrots with Whipped Tahini, Dill & Pistachio Gremolata

Print Recipe
Yield 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For The Maple Roasted Carrots

  • 2 1/2 lbs Medium Carrots
  • 3 tbsp Maple Syrup
  • 1 1/2 tbsp Olive Oil
  • 1 tsp Curry Powder
  • 1/2 tsp Kosher Salt
  • Salt & Pepper to taste

For The Whipped Tahini

  • 1 cup Tahini (stir the jar very well before measuring)
  • 1 Garlic Clove, peeled
  • Juice of 1 Lemon
  • 1 1/2 tsp Sea Salt
  • 1 cup Cold Water

Dill & Pistachio Gremolata

  • Reserved Lemon Zest
  • 2 tbsp Shelled Pistachios, chopped
  • 2 tbsp Chopped Dill
  • 1 tbsp Minced Chives
  • Pinch of Kosher Salt

Instructions

  • 1. Prep the Carrots: Preheat oven to 425°F. Wash and dry the carrots (do not peel). For large carrots, cut into 2-inch angled pieces, rotating the carrot to create irregular shapes. For small whole carrots, leave about 1 inch of greens for presentation.
  • 2. Season & Roast: In a small bowl, combine maple syrup, olive oil, curry powder, and ¼ tsp kosher salt. Toss carrots on a parchment-lined rimmed sheet pan with the mixture and season generously with salt and pepper. Roast 20–25 minutes, turning once, until browned and tender.
  • 3. Prepare the Gremolata: Combine lemon zest with pistachios, dill, chives, and a pinch of kosher salt. Chop together until evenly combined.
  • 4. Make the Whipped Tahini: In a quart-sized jar, combine tahini, garlic, lemon juice, and salt. Blend with an immersion blender until smooth. Gradually add cold water, ¼ cup at a time, blending to achieve a pale, creamy, thickened texture. Cover and refrigerate until needed; it will thicken as it chills.
  • 5. Assemble the Dish: Spread whipped tahini on a platter or individual plates. Arrange roasted carrots on top, drizzle with any pan juices, and sprinkle the pistachio-herb topping. Add an extra pinch of flakey salt if desired and serve.

Notes

Ingredient Notes

  • Carrots: Choose medium, firm carrots for even roasting.
  • Maple Syrup: Adds natural sweetness and helps caramelize the carrots.
  • Curry Powder: Provides richness and warmth; curry enhances the earthy sweetness of carrots.
  • Tahini: A creamy sesame paste—stir well to ensure smoothness. Blending with water and lemon juice lightens it for spreading.
  • Garlic: A nutrient powerhouse that gives the whipped tahini a bright, pungent kick.
  • Dill & Pistachio Gremolata: Add texture, flavor, and freshness; chop finely to distribute evenly.

Customization Ideas

  • Spice Variation: Swap curry powder for smoked paprika or harissa for a different flavor profile.
  • Nut-Free: Replace pistachios with roasted sunflower seeds.
  • Make It a Bowl: Serve roasted carrots over grains like quinoa or rice, drizzled with tahini, for a hearty vegetarian main.
  • Meal Prep Friendly: Keep roasted carrots, whipped tahini, and pistachio topping separate until ready to serve to maintain texture.

Storage & Make Ahead

  • Refrigerator: Roasted carrots and whipped tahini separately in airtight containers for up to 3 days. Topping best used fresh but holds 1 day.
Freezer: Roasted carrots can be frozen for up to 1 month; thaw and reheat in a 350°F oven. Tahini sauce is best fresh but can be refrigerated for up to 3 days.