Introduction

The Maple Cinnamon Roasted Carrot Bowls with Pecan Tahini Crunch are a perfect blend of sweet and savory, offering a hearty and delicious side dish or light meal that is perfect for any season, but especially during the holidays. Carrots, naturally sweet, are elevated with a touch of maple syrup and warming cinnamon, then roasted to caramelized perfection. The topping of crunchy pecans mixed with creamy tahini provides a rich, nutty flavor that balances the sweetness of the carrots, while adding a satisfying crunch. Whether you’re looking for a holiday side or just a unique dish to add to your weekly meal rotation, this recipe is sure to be a hit.

This dish not only tastes amazing but is packed with nutrients. Carrots are rich in beta-carotene, vitamins, and antioxidants. The pecans offer healthy fats and protein, while tahini brings in calcium and a delightful creaminess. This maple cinnamon roasted carrot bowl offers a variety of textures and flavors that will make your taste buds sing.

Ingredients:

• For the roasted carrots:
  • 1 lb (450g) carrots, peeled and cut into halves or quarters, depending on size
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
• For the pecan tahini crunch:
  • ½ cup pecans, roughly chopped
  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • A pinch of sea salt
• For garnish:
  • Fresh parsley, chopped (optional)
  • Pomegranate seeds for a burst of freshness (optional)

Preparation:

Step 1: Prepare the carrots

Preheat your oven to 400°F (200°C). Wash and peel the carrots, then slice them in half lengthwise or into quarters, depending on their size, to ensure even roasting. Place the carrots in a large bowl.

Step 2: Season the carrots

In a small bowl, mix together the olive oil, maple syrup, ground cinnamon, cumin, salt, and pepper. Pour this mixture over the carrots and toss well to coat them evenly with the delicious flavors.

Step 3: Roast the carrots

Arrange the seasoned carrots in a single layer on a baking sheet lined with parchment paper. Make sure they are spread out to allow proper caramelization. Roast in the preheated oven for about 25-30 minutes, turning them halfway through the cooking time to ensure they are evenly roasted. The carrots should become tender, slightly golden, and caramelized.

Step 4: Make the pecan tahini crunch

While the carrots are roasting, prepare the pecan tahini crunch. In a medium pan over medium heat, add the chopped pecans and toast them for 3-4 minutes until fragrant and slightly golden, stirring frequently to prevent burning. In a small bowl, mix the tahini, maple syrup, cinnamon, and a pinch of sea salt. Once the pecans are toasted, remove them from heat and toss them with the tahini mixture until the pecans are evenly coated. Set aside to cool.

Step 5: Assemble the bowls

Once the carrots are roasted to perfection, remove them from the oven and allow them to cool slightly. Divide the roasted carrots between serving bowls. Top each bowl with the pecan tahini crunch mixture. For extra flavor and texture, garnish with fresh parsley and a sprinkle of pomegranate seeds if desired.

Cooking Note:

• Carrot roasting tips: Ensure your carrots are cut evenly so that they roast uniformly. If some are thinner or shorter, they may roast faster, so keep an eye on them.
• Tahini alternatives: If you don’t have tahini, you can substitute it with almond butter or another nut butter for a slightly different but equally delicious flavor.
• Maple syrup substitutes: Honey or agave syrup can be used instead of maple syrup if you prefer.

Serving Suggestions:

This roasted carrot bowl can be enjoyed in a variety of ways:

• Serve as a side dish alongside roasted chicken, turkey, or a vegetarian main course like lentil loaf.
• Add it to a grain bowl with quinoa or farro for a heartier, more substantial meal.
• Pair it with a light, fresh salad like arugula and citrus salad to balance the sweetness of the carrots.
• Top with crumbled feta or goat cheese for an extra layer of richness.

Tips:

• For extra crunch: Add roasted pumpkin seeds or sunflower seeds as an additional topping.
• Make it a meal: You can turn this into a more substantial meal by adding roasted chickpeas or a protein of your choice.
• Prep ahead: You can roast the carrots ahead of time and reheat them just before serving. The pecan tahini crunch can also be made in advance and stored in an airtight container.

Prep Time:

15 minutes

Cooking Time:

25-30 minutes

Total Time:

40-45 minutes

Nutritional Information (per serving):

• Calories: 250
• Protein: 4g
• Sodium: 100mg
• Carbohydrates: 28g
• Fats: 14g
• Fiber: 6g
• Sugar: 12g

Conclusion:

This Maple Cinnamon Roasted Carrot Bowls with Pecan Tahini Crunch recipe offers an impressive balance of flavors and textures. The natural sweetness of the carrots is amplified by maple syrup and cinnamon, while the pecan tahini crunch brings a satisfying nutty bite. Perfect for the holidays or any time you want to elevate your vegetable dishes, this recipe is nutritious, filling, and flavorful. It’s easy to make yet sophisticated enough to serve at a festive gathering or dinner party.

Enjoy this wholesome dish as a side, main course, or a part of a nourishing grain bowl. Your family and friends will love the combination of warm spices, natural sweetness, and the delightful crunch from the pecan tahini mixture.

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