CARROTS: Maple Balsamic Roasted Carrots
Side Dishes
Original recipe sourced from Nothing Fancy, by Alison Roman; modified by Rebekah Fedrowitz, MDN, BCHN.
Ingredients
- 1 small red onion, peeled and cut into ½-inch wedges
- salt
- freshly ground pepper
- 2 bunches small carrots, tops removed
- 1 small, unpeeled blood orange
- ½ teaspoon crushed red pepper
- 2 tablespoons Maple Balsamic
- 2-3 tablespoons Blood Orange Olive Oil
- Optional:
- ¼ cup tahini
- 3 tablespoons water
Directions
- Preheat oven to 425oF.
On a rimmed baking sheet, toss the onions with the carrots, orange, crushed red pepper, maple balsamic, and blood orange olive oil. - Roast, tossing occaionally until the carrots and citrus are totally tender and caramelized at the ends, about 25 to 30 minutes.
- Remove from heat and transfer to a large serving plate.
- OPTIONAL: If serving with tahini sauce, combine the tahini and water in a small bowl. Season with salt and pepper. Spoon some of the tahini sauce on the bottom of the serving plate before topping with the carrots.