Gluten-Free Roasted Carrots with Maple Tahini Sauce & Pumpkin Seeds
This is a delicious, simple, and naturally gluten-free side dish that can be served for any occasion. It’s healthy and full of flavor from the Simple Maple Tahini Sauce!
- 2 pounds whole carrots including the leafy tops
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- Sea salt to taste
- Freshly ground black pepper to taste
- Maple Tahini Sauce for serving
- ¼ cup toasted pumpkin seeds
Preheat the oven to 400ºF. Line 2 large baking sheets with parchment paper.
Trim the carrot tops so only about 1 inch remains. Wash and peel the carrots. Toss in a large bowl with the olive oil, maple syrup, and a generous pinch of salt and pepper. Arrange in even layers on the baking sheets. Roast for 25-30 minutes, tossing once halfway through, or until just tender.
Arrange the carrots on a platter. Drizzle with desired amount of Maple Tahini Sauce, serving any remaining on the side. Top with the toasted pumpkin seeds and serve.
Nutrition facts information does not include the Maple Tahini Sauce. Click here for the nutrition facts for the sauce.
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