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Maple Roasted Carrots & Leeks with Tahini Drizzle

November 13, 2018

 

Aside from yams and mashed potatoes, what's your favorite Thanksgiving side dish? I recently did a poll on Facebook, and it appears that most people prefer roasted carrots over its competitor, green bean casserole. 

As much as I love roasted carrots, I think I like dressing them up in something delicious and exotic even more! And since carrots were the winner of my social media poll, I thought I'd create a recipe!

If you're anything like me and love sassy spins on simple dishes, try my Roasted Maple Carrots with Tahini Drizzle! It's the perfect addition to your Thanksgiving line-up!  

 

TIME: Prep - 10 minutes, Cook - 30-40 minutes

YIELDS: 4-6 

 

2 lbs carrots, peeled with stalks chopped off 

1 - 2 leeks, washed thoroughly, greens chopped off and sliced into 1/4 inch thick circles
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Himalayan Salt, divided
1/4 teaspoon black pepper

1. Preheat oven to 425 degrees.
2. Prepare carrots and leeks as listed above.
3. Toss all of the ingredients in a large bowl and mix thoroughly.
4.Place ingredients on a nonstick sheet pan or a pan with cooking spray on it. Roast in the oven for 35-40 minutes. Check after 35 minutes, if carrots are tender, pull them out of the oven. If not, check every minutes until tender.

Tahini Dressing
1/4 cup tahini
1/2-1 cup boiling hot water
1- 2 tablespoons of real maple syrup
2 teaspoons rice wine vinegar
Himalayan salt & black pepper to taste

1. Boil 1/2 cup to 1 cup of water on the stove.
2. Combine 1/2 cup boiling water with the tahini, maple syrup, and rice vinegar. Whisk until smooth. Add salt and pepper to taste.

Before serving time, drizzle tahini sauce on carrots and garnish with the following:
1-2 green onions, sliced
1 tablespoon of sunflower seeds (raw/roasted and salted optional)
 



 

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