Piled high on a warm platter, these Tahini Maple Glazed Carrots are sticky-sweet, nutty, and irresistibly caramelized. With pantry staples and a hot oven, this side dish swings from weeknight easy to holiday-worthy.
Why You’ll Love This Tahini Maple Glazed Carrots
- Balanced sweet-savory flavor with maple, tahini, and lemon.
- Hands-off roasting, ready in about 30 minutes.
- Simple pantry ingredients that feel restaurant-special.
- Naturally vegan and gluten-free.
- Scales beautifully for crowds and travels well.
Tahini Maple Glazed Carrots Ingredients & Substitutions
- 2 lb carrots, peeled and cut on a bias into 1/2 inch pieces (or use whole thin carrots or baby carrots; adjust time slightly)
- 2 tbsp olive oil (or avocado oil)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp well-stirred tahini (for sesame-free, use sunflower seed butter, flavor will change)
- 2 tbsp pure maple syrup (use honey if not vegan)
- 1 tbsp fresh lemon juice (or orange juice for a softer citrus note)
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon, optional
- Pinch red pepper flakes, optional
- 1 to 2 tsp warm water to loosen the glaze, as needed
- Garnish: 1 tsp toasted sesame seeds, 2 tbsp chopped parsley, lemon zest, flaky salt
Step-by-Step Instructions to Make Tahini Maple Glazed Carrots
Preheat the oven and prep the pan
Heat the oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup, or preheat the bare sheet for extra caramelization.
Season and roast the carrots
Toss carrots with olive oil, 1/2 tsp salt, and pepper. Spread in a single layer without crowding. Roast 15 minutes, flip, then roast 5 to 8 minutes more until tender with browned edges.
Whisk the maple tahini glaze
In a bowl, whisk tahini, maple syrup, lemon juice, Dijon, garlic, cumin, cinnamon, red pepper flakes, and a pinch of salt. Whisk in warm water 1 tsp at a time until smooth and pourable.
Glaze and finish in the oven
Transfer hot carrots to a bowl, add the glaze, and toss to coat. Return to the baking sheet and roast 3 to 5 minutes to set the glaze and lightly caramelize.
Garnish and serve
Move to a warm platter. Sprinkle sesame seeds, parsley, and lemon zest. Finish with a tiny pinch of flaky salt. Serve immediately.
Tips for Success
- Cut carrots the same thickness so they roast evenly.
- Do not overcrowd the pan. Use two sheets if needed.
- If tahini seizes, whisk in warm water a little at a time until silky.
- Taste and balance at the end: add a squeeze of lemon for brightness or a drizzle of maple for extra gloss and sweetness.
- For deeper browning, preheat the empty sheet or use convection at 400°F.
Variations of Tahini Maple Glazed Carrots
- Spicy: Add 1 to 2 tsp harissa or a dash of sriracha to the glaze.
- Citrus twist: Swap lemon for orange juice and add 1 tsp orange zest.
- Smoky: Stir in 1/2 tsp smoked paprika and a pinch of chili flakes.
- Herby: Finish with chopped dill and mint instead of parsley.
- Holiday sparkle: Top with pomegranate arils and crushed pistachios.
Serving Suggestions: What to Pair with Tahini Maple Glazed Carrots
- Roast chicken, seared salmon, or baked tofu.
- Quinoa or farro bowls with garlicky greens.
- Lentil salad with herbs and feta or vegan feta.
- A creamy swipe of tahini yogurt or hummus on the plate.
- Grain-stuffed squash or mushroom mains for a plant-forward feast.
Storage & Reheating Instructions
- Refrigerate: Cool completely and store in an airtight container up to 4 days.
- Reheat: Oven at 375°F for 8 to 10 minutes, or warm in a skillet over medium heat. Microwave 45 to 60 seconds in short bursts.
- Freeze: Up to 2 months. Texture softens slightly; thaw overnight, reheat in the oven, and refresh with lemon.
Memories Made Around the Table
I first served these for a cozy friendsgiving, and we all kept sneaking bites straight from the pan. That glossy maple-tahini finish is irresistible warm out of the oven.
FAQs
Can I use baby carrots?
Yes. Use 2 lb baby carrots and roast 5 to 10 minutes longer until tender and caramelized.
Can I make them ahead for a holiday?
Roast and glaze up to 1 day ahead. Reheat on a sheet at 375°F for 8 to 10 minutes, then add fresh lemon zest and herbs before serving.
Do I need to peel the carrots?
Peeling is optional. If skipping, scrub well and trim tops. Unpeeled carrots may roast a couple minutes longer.
Are these vegan and gluten-free?
Yes, when made with maple syrup. All ingredients are naturally gluten-free.
Can I make this on the stovetop?
Sauté carrots in a large skillet with oil and a splash of water until tender, then add the glaze and cook 2 to 3 minutes, stirring, until glossy.
Final Thoughts
Simple ingredients, big flavor, and a gorgeous finish. Make these Tahini Maple Glazed Carrots once, and they will earn a regular spot on your table.
Tahini Maple Glazed Carrots
Equipment
- 1 Rimmed baking sheet
- 1 Parchment Paper (optional)
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
Ingredients
Carrots
- 2 lb carrots peeled and cut on a bias into 1/2-inch pieces
- 2 tbsp olive oil
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper freshly ground
Maple Tahini Glaze
- 2 tbsp tahini well-stirred
- 2 tbsp maple syrup pure
- 1 tbsp lemon juice fresh
- 1 tsp Dijon mustard
- 1 small garlic clove finely grated
- 0.5 tsp ground cumin
- 0.25 tsp ground cinnamon optional
- Pinch red pepper flakes optional
- 1 to 2 tsp warm water to loosen the glaze as needed
Garnish
- 1 tsp toasted sesame seeds
- 2 tbsp parsley chopped
- Lemon zest to taste
- Flaky sea salt to finish
Instructions
Preheat the oven and prep the pan
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup, or preheat the bare sheet for extra caramelization.
Season and roast the carrots
- Toss carrots with olive oil, 1/2 tsp salt, and pepper. Spread in a single layer without crowding. Roast 15 minutes, flip, then roast 5 to 8 minutes more until tender with browned edges.
Whisk the maple tahini glaze
- In a bowl, whisk tahini, maple syrup, lemon juice, Dijon, garlic, cumin, cinnamon, red pepper flakes, and a pinch of salt. Whisk in warm water 1 tsp at a time until smooth and pourable.
Glaze and finish in the oven
- Transfer hot carrots to a bowl, add the glaze, and toss to coat. Return to the baking sheet and roast 3 to 5 minutes to set the glaze and lightly caramelize.
Garnish and serve
- Move to a warm platter. Sprinkle sesame seeds, parsley, and lemon zest. Finish with a tiny pinch of flaky salt. Serve immediately.