Elevate your weeknight dinner with this simple yet flavourful side dish. If you love caramelised flavours, you’ll love this recipe.
Ingredients 8
Maple Roasted Carrots
1 bunch carrot, dutch
1 1⁄2 tbsp maple syrup
1 1⁄2 tbsp extra virgin olive oil
1⁄2 tsp salt
Miso Tahini Sauce
1⁄4 cup tahini
1 tbsp maple syrup
1 tbsp brown miso paste
1 garlic clove, grated
1⁄4 cup water
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Method 7
Preheat oven to 180°C and line a baking tray with parchment paper.
In a small bowl, whisk together , and .
Trim fronds and arrange on the prepared tray. Brush carrots generously with the mixture.
Roast in oven for 20 minutes or until golden brown and tender.
Prepare by combining all ingredients in a bowl, mixing until smooth. Spread sauce in a circular motion on a serving plate.
Once roasted have cooled for about 15 minutes, arrange them on top of the sauce.
Optional – dust with sesame dukkha.
Sebi Nutrition's tips
Carrots are an excellent source of carotenoids (such as beta-carotene) which the body converts into active vitamin A. Since vitamin A is fat-soluble, consuming carrots with healthy fats like olive oil or tahini can enhance this absorption and conversion. Another important mineral is iron, as low iron levels can impair the body’s ability to make this conversion. I like to pair this side dish with lamb or steak, not only because the flavours complement each other but also to support this nutrient conversion.
Will keep in the fridge for up to 2 days but best enjoyed fresh.
PS – don’t throw out the fronds, see my Carrot Frond Chimichurri below.
