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
What You’ll Need
Maple syrup or honey
Chile flakes (optional)
Salt and freshly ground pepper
Makes 8 servings
15 minutes active
45 minutes total
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.
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.
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.