Roasted Carrots with Maple Miso Tahini Dressing

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Gluten Free – Dairy Free – Plant-Based

Who’s sick of roasted veggies yet?! No one? I can’t say I’m surprised. I love them anytime of year but the best selection I find really happens in Fall and Winter, just in time for all of those lovely holiday meals. Like these Local Organic Multi Coloured Carrots I seriously can’t get enough of. I honestly am more than happy to roast my veggies with a little oil and a little salt and pepper and eat them as is but this Maple Miso Tahini dressing adds a really lovely dimensions, I mean maple and carrots, duh! And the pomegranate seeds on top add just the perfect amount of crunch.

My carrots were Large so roasting time may vary depending on what size your carrots are but mine took about 45 minutes. I also like to leave mine a little firm, I’m not a big fan of mushy cooked veg.

This Miso Maple Tahini dressing also makes more than enough for the carrots but I always like to keep some in the fridge for the week to go with salads as well, should last in a glass container in the fridge for about 5 days.

This dish is great on it’s own during the week or as a pretty dish to sit along with your main event OR as a dish to contribute to a Friendsgiving or maybe Turkey dinner at your parents house, either way they’ll be wow’d with this colourful dish.

As always, if you try this dish please tag me in your creation on Instagram #extraforavocado


Roasted Carrots with Maple Miso Tahini Dressing

Warm Roasted Seasonal Carrots with a Sweet and Tangy Dressing

  • Author: Tanya Bates


2 Lbs of Multi Colour Carrots

1 Tbsp Avocado Oil

Fine Grey Sea Salt

1/4 Cup of Tahini

1 Tbsp of Shiro Miso Paste

1 Tbsp of Organic Maple Syrup

1 Tsp of Lemon Juice

1/2 Tsp of Crushed Garlic

1/2 Tsp Tamari or Gluten Free Soy Sauce

1 Tsp of Water (optional)

Pomegranate Seeds and Cilantro for Garnishing


  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Wash and halve carrots (you can peel or leave as is, it’s preference – if you choose not to peel just make sure carrots are thoroughly scrubbed) place on pan and drizzle with avocado oil and season with salt and bake until tender and fully cooked
  3. Place tahini, miso, maple syrup, garlic, lemon juice and tamari in bowl to combine, if you find the mixture to be very thick, add a little water for thinner consistency
  4. place carrots on serving plate, drizzle dressing over top and finish with pomegranate seeds and herbs of choice

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