Side dishes perplex me. It’s like, create some food to compliment this main portion of your meal, but make sure it’s not too heavy or too light, and it absolutely can’t overpower the star of the dinner show (which is usually some sort of protein). Hello complicated. That’s why side dishes always seem to get the boot. Who wants to spend time on a SIDE? Well now you can, because cumin roasted carrots with maple lime tahini dressing is the perfect side dish to any meat, with very little effort.
To prove how insanely easy this is, let me share a story. I whipped this up while trying to get my son to go down for his nap. If you are a mom, you know that nap time is CRUCIAL to mommy sanity. Seriously my eyes are big and serious as I type this. Crucial people.
I laid him down with a few books and said, “Ok nigh nigh. Time to nap” and ran out of the room as if I lingered he may have some magical power to keep me from escaping. I headed down to the kitchen, threw a pound of carrots on a baking sheet, with a mixture of olive oil, salt, and cumin powder, then placed it into the oven at 375 degrees and set the timer for 40 minutes.
BOOM BOOM BOOM
Books have been chucked out of the crib and an angry muffled sound is coming from upstairs. I choose not to turn the sound on the monitor because it gives me anxiety.
“He’ll go down. Breathe. He will totally tire out and go down…” I repeat this mantra to myself. But his angry sounds are getting louder.
I find a small bowl and combine two tablespoons tahini paste, lime juice, maple syrup, and water. Mix it around until well combined.
“MOOOOOOOOOMMMMMAAA!!! GRRRR!!! BAAAAH!” Even the dog looks concerned. So I head upstairs, apprehensively go in to his room and do those whole horse and pony show once again. “GO NIGHT NIGHT”. He’s happy, but sort testing me. I’m on to his game – he knows exactly how to get me, with those big brown eyes and curls. Especially when he grabs my face to bring it close to his. “Ok, I love you too. Time to sleep”.
A few more rounds of this and before I know it, the timer on the oven is going off. I take the roasted carrots off of the baking sheet and place them on a serving platter, then drizzle the maple lime tahini dressing all over those glorious roasted carrots.
I think he’s finally starting to wear himself out. So I grab my camera and take a few shots to prove to all you wonderful friends that this dish is super easy, really tasty, and pretty!
Moral of the story? If I can make an elegant side in between nap time struggles, you can do the same, in any circumstance. These cumin roasted carrots with maple lime tahini dressing are perfect for any season, any dish. That tahini is like frosting on the cake – sweet, slightly tart, and perfect with warmed, spiced carrots.Print
Cumin Roasted Carrots with Maple Lime Tahini Dressing
- Yield: 4 servings 1x
- 1 lb carrots
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons tahini paste
- 1/2 lime, juiced
- 1 tablespoon pure maple syrup
- 2 teaspoons water
- Preheat your oven to 375 degrees
- Wash and pat dry the carrots. In a small bowl, combine the olive oil, salt, and cumin. Mix well
- Lay all the carrots on a baking sheet and drizzle the olive oil mixture on top. You may want to use your hands to ensure the carrots are evenly coated
- Place into the oven and let roast for 40 minutes, or until soft. Flipping half way through
- Meanwhile, combine the tahini, juice if 1/2 lime, maple syrup, and water in a small bowl. Mix well
- Once the carrots are finish roasting, place on a serving platter and drizzle the tahini dressing on top
- Serve immediately