Maple Roasted Carrots with Tahini Miso Dressing, gluten-free

These maple-roasted carrots are the kind of side dish that steals the show. Tender Dutch carrots are roasted at high heat until caramelised and golden, then drizzled with a creamy tahini miso dressing and topped with crunchy walnuts, jewel-like pomegranate seeds, and fresh herbs. It's a dish that looks impressive but comes together in just 30 minutes with minimal effort.

Maple Roasted Carrots with Tahini Miso Dressing, gluten-free

Whether you're looking for an easy gluten-free side dish, a stunning addition to your holiday table, or a fresh way to eat more vegetables, this recipe delivers on all fronts. The combination of sweet maple syrup, savoury miso, and nutty tahini creates a flavour profile that's complex, balanced, and completely addictive - proof that simple ingredients can produce something truly special.

FAQ

Can I make this recipe ahead of time?

Yes, roast the carrots and make the dressing separately up to a day ahead. Store in the fridge and reheat before serving. Add the toppings just before plating.

How can I reheat the carrots?

The best way to reheat is in the air fryer (or oven) at 220°C for 7 minutes until warmed through and crisped back up. This brings back those caramelised edges without making them soggy. Avoid the microwave as it will make them soft and limp.

What miso is gluten-free?

Chickpea miso and pure rice miso are the safest gluten-free options. Always check the label as some miso pastes contain barley or wheat.

Can I use regular carrots instead of Dutch carrots?

Yes, simply peel and cut them into evenly sized batons so they roast at the same rate.

What can I serve these carrots with?

These carrots pair beautifully with my pork schnitzel, breast-side-down roast chicken, pull-apart pocket lamb, or as part of a vegetarian meal alongside my caramelised onion pasta.

Maple Roasted Carrots with Tahini Miso Dressing, gluten-free

Maple Roasted Carrots with Tahini Miso Dressing, gluten-free

Gluten-free | Serves 4 | Prep 5 mins | Cook 25 mins

INGREDIENTS

Carrots

2-3 bunches Dutch carrots, cleaned and trimmed

1½ tablespoons maple syrup

2 tablespoons olive oil

1 teaspoon fennel seeds, crushed

1 teaspoon sea salt flakes

¼ teaspoon freshly cracked black pepper

Dressing

1 tablespoon gluten-free miso paste

1 tablespoon tahini

2 tablespoons lemon juice, freshly squeezed

½ teaspoon sesame oil

2 tablespoons warm water

Toppings

¼ cup walnuts, toasted and roughly chopped

⅓ cup fresh pomegranate seeds

2 tablespoons chives, finely sliced

Small handful of fresh mint leaves

INSTRUCTIONS

1. Preheat 

   Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.

2. Carrots

   Pat the carrots dry with a paper towel. Drizzle over the maple syrup and olive oil, then scatter the crushed fennel seeds, salt, and pepper over the top and toss well to coat. Spread in a single layer on the prepared tray - don't overcrowd or they'll steam rather than roast.

3. Roast

   Bake for 25 minutes, flipping halfway, until caramelised and tender with some charred edges.

4. Dressing 

   Add the miso, tahini, lemon juice, and sesame oil to a small bowl and whisk together until combined. Add the warm water a little at a time, whisking until smooth and drizzleable. Taste and adjust with extra lemon juice if needed.

5. To serve 

   Allow the carrots to rest for 5 minutes. Arrange on a serving platter, spoon the dressing generously over the top, then scatter over the walnuts, pomegranate seeds, chives, and mint.

Maple Roasted Carrots with Tahini Miso Dressing, gluten-free

Margaret Pahos @CreateCookShare