I’ll admit, I don’t bother with “real” side dishes that often. It’s usually just throwing some chopped veggies in the air fryer and calling it a day (see: cumin broccoli bits). But sometimes one tiny extra step can make a boatload of difference—like these delicious tahini maple mustard carrots.
The sauce is really the star here, a sweet, tart, savory, tangy delight that pairs beautifully with the mellow sweetness of super roasted carrots.
You can make this in either the oven or air fryer, I’ll give instructions for both below. I love doing these in the air fryer because it’s much faster and doesn’t heat up my house in the summer—plus I find that I get a much deeper roast on the carrots that way.
Oven roasting method:
If using the oven, place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.
If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don’t peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don’t peel mine unless they’re not organic.
Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more maybe less depending on the size of your carrots.
Air fryer method:
If using the air fryer, preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you’ll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).
Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.
While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest.
I strongly prefer a really good runny tahini for this type o recipe, vs. fighting with the hard oil-separated kind. This one is my go-to, just shake it and pour!
I also tend to thin out the sauce with a bit of hot water, as I’ve found that an easily pouring sauce makes the dish more fun to eat (a bit less gluey).
When the carrots are cooked through and deeply golden brown (see pics for reference), place on a serving plate and drizzle with the sauce. Enjoy warm (the sauce makes great leftovers, but I always recommend roasting the carrots fresh).
These roasted tahini maple Dijon carrots are a winner any night of the week, whether you’re having a dinner party or it’s just you on your couch!
Other delicious & easy side dishes you’ll love:
- Addictive Oven-Roasted Okra
- Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle
- Za’atar Roasted Cauliflower with Pine Nuts, Dates, & Thyme
- Aloo Gobi: Indian-Spiced Cauliflower & Potatoes
Adapted slightly from Joy the Baker
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Easy Roasted Tahini Maple Dijon Carrots
These tahini maple mustard carrots are a super easy side dish that seems fancy, perfect for any weeknight. Just take delicious golden deeply-roasted carrots and drizzle with a fast maple, Dijon mustard, lemon, & tahini sauce, and you've got a match made in heaven!
Ingredients
- A handful of rainbow carrots (or regular ones); ideally, thin & organic, but see notes
- Olive oil and sea salt
- 2 tablespoons of maple syrup
- 1 tablespoon of Dijon mustard
- 3 tablespoons of creamy tahini (mine is runny, & makes a big difference)
- Fresh ground sea salt & black pepper
- Juice of 1 medium lemon
Instructions
- You can make this in either the oven or air fryer.
- If using the oven: Place a rack in the upper third of the oven and preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper or foil.
- If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don't peel). If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting. I don't peel mine unless they're not organic.
- Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt. Toss to coat well. Roast the carrots until fork-tender, about 20 minutes – maybe more, maybe less depending on the size of your carrots.
- If using the air fryer: Preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you'll need to adjust the cooking time). Prep the carrots the same way (olive oil and salt).
- Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are). You want them really golden, headed toward char.
- While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper. I always hold back some of the lemon juice, taste, and decide whether to add the rest. Depending on how thick it is, I like to thin mine out with a bit of hot water so it pours easily.
- When carrots are cooked through and golden brown, place on a serving plate and drizzle with the sauce. Enjoy warm!
Notes
- You can use regular (bigger, fatter) carrots too if needed, just cut them into smaller pieces for easier and more even roasting. I don't peel mine, but if yours aren't organic I'd recommend peeling. Don't use baby carrots---just trust me.
- I often make a single serving of carrots and the regular amount of sauce, then keep it in the fridge for the next night's dinner.
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