Maple Roasted Carrots with Tahini Miso Dressing, gluten-free
Updated: 14 hours ago
These Maple Roasted Carrots with Tahini Miso Dressing combine sweet, caramelised carrots with a creamy, savoury dressing, crunchy walnuts and fresh pomegranate. A colourful, gluten-free side dish that's perfect for entertaining.
About This Maple Roasted Carrots Recipe
Roasting carrots at a high temperature brings out their natural sweetness, creating golden, caramelised edges while keeping the centres beautifully tender. Adding maple syrup and crushed fennel seeds gives them an extra layer of flavour.
What makes this dish particularly interesting is the combination of tahini and miso. Tahini, made from ground sesame seeds, adds creaminess and a nutty flavour, while miso, a fermented paste, brings a savoury depth known as umami. Together with fresh lemon juice, they create a dressing that balances the sweetness of the carrots.
Finished with toasted walnuts, pomegranate seeds, chives and mint, this is a wonderful example of how a simple vegetable can become something special enough for a festive table or family gathering.
Helpful Tips
Choosing the Carrots.
Dutch carrots are ideal because of their smaller size and lovely presentation. Regular carrots work equally well; simply peel and cut them into evenly sized batons so they cook at the same rate.
Dry the Carrots Well.
After washing, pat the carrots thoroughly dry. This helps them roast and caramelise rather than steam.
Don't Overcrowd the Tray.
Spread the carrots in a single layer with a little space between them. Overcrowding traps moisture and prevents those delicious golden edges from forming.
Choosing the Miso.
Use a certified gluten-free miso paste, such as a suitable rice or chickpea miso. Always check the label, as some varieties contain barley or wheat.
Getting the Dressing Right.
Add the warm water gradually until the dressing is smooth and easy to drizzle. Tahini can thicken when mixed with lemon juice, so don't worry if it initially looks too thick.
Make Ahead.
Roast the carrots and prepare the dressing separately up to a day ahead. Refrigerate and reheat the carrots before serving, adding the dressing and toppings at the end.
Reheating.
Reheat in the oven or air fryer at 220°C for approximately 7 minutes, or until heated through. This helps restore the caramelised edges without making the carrots too soft.
What to Serve with Maple Roasted Carrots
Lemon and Basil Gnocchi
Maple Roasted Carrots with Tahini Miso Dressing, gluten-free
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
Recipe Category: Side Dish
Recipe Cuisine: Fusion
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
Preheat
Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.
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.
Roast
Bake for 25 minutes, flipping halfway, until caramelised and tender with some charred edges.
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.
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.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
These were perfect for my children and I used vegan butter to suit my son's dairy free needs. Thank you.