We want to make a claim right out of the gate: there is nothing wrong with existing holiday side dishes. We simply want to help you take your side dish game to the next level with these roasted rainbow carrots. Not only do they provide an assortment of colors, but they also provide a new set of flavors that are quite autumnal. With each bite, you get notes of sweetness, nuttiness, tanginess, and aromatic herbs.
Do multi-colored carrots taste different than the orange ones you are familiar with? Some people say that all of the colors taste the same, while others argue against that notion. Typically, yellow carrots have a sweeter flavor with a slightly earthy undertone. White carrots are quite mild, while purple carrots may have a peppery flavor, but they can also be quite sweet. The contrasting flavors makes each bite a unique experience, especially when you have the maple tahini drizzle, fresh parsley, and pomegranate arils on top.
You roast the carrots on their own, seasoning them with sea salt, black pepper, and a little olive oil. Once they are soft and browned, you can remove them from the oven. When it comes time to plate the carrots, drizzle the maple tahini sauce over them, sprinkle with freshly chopped parsley, and optional pomegranate arils. The parsley adds an herbaceous flavor, while the pomegranate complements the sweet carrots with a slightly tart flavor. It is visually stunning and the perfect side dish for your holiday meals.
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 4 servings
- Category: Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Carrots
- 2 lbs rainbow carrots, peeled
- sea salt & pepper, to taste
- 2 tbsp. olive oil
- 1/4 c pomegranate arils
- 2 tbsp. parsley, chopped
For the Maple Tahini Sauce
- 1/4 c tahini
- 1/4 c water
- 2 tbsp. Dijon mustard
- 2 tbsp. grade A maple syrup
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
Instructions
For the Carrots
- Preheat your oven to 425 degrees F and arrange the peeled carrots on a baking tray. Season with sea salt and pepper and drizzle with olive oil.
- Bake in the oven for about 25 minutes, pulling the carrots out halfway through to flip them.
For the Maple Tahini Sauce
- Once they finish baking, you can broil the carrots for a few minutes to get a little crisp on the exterior, but this is optional.
- While the carrots are baking, whisk all of the ingredients together and set aside.
- Plate the carrots and drizzle the sauce over them. Sprinkle the pomegranate arils and parsley all over the carrots, serve, and enjoy. Let us know how you like it in the comments below.
