The Dish | Roasted Carrots with Citrus and Tahini

Tired of green beans and brussel sprouts at Thanksgiving? Try this colorful combination of spicy, tart and sweet flavors as an alternative to your average Thanksgiving veggie. Or pair them with another main dish like salmon.

  • 1 small or 1/2 medium red onion, cut into 1/2-inch wedges 
  • 2 tablespoons fresh lemon or lime juice 
  • Kosher salt
  • Freshly ground black pepper
  • 2 bunches small carrots (about 1 pound), tops trimmed, scrubbed, and halved lengthwise. (Trader Joe’s has multi-colored carrots)
  • 2 small blood oranges and/or clementines, thinly sliced and seeded
  • 4 whole chiles de arbol or 1/2 tsp. crushed red pepper
  • 2 tablespoons pure maple syrup or honey
  • ¼ cup olive oil, plus more for drizzling 
  • ¼ cup tahini
  • 1 ½ tablespoons orange or clementine juice
  • Preheat oven to 425°F. Toss onion and lemon juice in a bowl. Season with salt and black pepper. Let marinate for 10 minutes.
  • Drain onion, saving the liquid. On a rimmed baking sheet, toss onion with carrots, orange slices, chiles, maple syrup, and the 1/4 cup olive oil.
  • Roast, tossing occasionally, 25 to 30 minutes or until the carrots and citrus are tender and caramelized at the tips. Drizzle with reserved liquid.
  • In a small bowl combine tahini and orange juice. If necessary, gradually whisk in 1 to 2 Tbsp. water until smooth; season with salt and pepper.
  • Spoon some of the tahini sauce on the bottom of a large serving platter or plate. Top with carrots, onion, and citrus. Serve remaining tahini sauce alongside. Finish with additional lemon juice, maple syrup, and/or olive oil.
  • Tips: Carrots and citrus can be roasted a few hours ahead and kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made 1 week ahead and kept refrigerated in a sealed container.

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