Roasted Rainbow Carrots with Citrus & Tahini

Seasonal citrus roasts up with sweet maple syrup to cloak vibrant rainbow carrots in a sticky glaze. Serve it up with a smear of tahini for a stunning holiday side dish. 

What You Get

Rainbow carrots 

Oranges 

Red onion 

Tahini dressing 

Lemons 

What You’ll Need

Maple syrup or honey 

Olive oil 

Chile flakes (optional)

Salt and freshly ground pepper 

Makes 8 servings

15 minutes active 

45 minutes total 

Step 1 

Preheat the oven to 425°F. Cut the carrots in half lengthwise, and crosswise into shorter lengths, if necessary. Thinly slice the oranges and remove the seeds. Cut the red onion into wedges about ½-inch thick.

Step 2 

In a large bowl, combine the carrots, oranges, and red onion. Drizzle with ¼ cup maple syrup and ¼ cup olive oil, add a pinch of chile flakes, if you want some heat, season with salt and pepper, and toss to coat. Arrange the mixture on a sheet pan and roast until the carrots are tender and glazed, stirring once or twice during roasting, 25 to 35 minutes. 

Step 3 

To serve, smear half of the tahini sauce on a platter and arrange the glazed carrots, oranges, and red onion on top. Squeeze the lemons over, drizzle lightly with olive oil, and serve warm.