Maple Roasted Carrots with Chimichurri on Whipped Tahini Yogurt
Recipe Highlights
This recipe strikes a wonderful balance of sweet, heat, and spice — creating a stunning appetizer perfect for sharing. The maple-roasted carrots become fork-tender, with slightly caramelized edges, sitting atop a bed of creamy, whipped tahini yogurt and finished with a vibrant parsley chimichurri and toasted pine nuts.
What makes this dish special is how each component brings something unique to the plate. The natural sweetness from the maple syrup and carrots, the warming spices of cumin, cayenne pepper, and coriander, the creamy richness of the tahini yogurt, and the fresh herbaceous kick from the chimichurri.
It can be scooped up with bread, making it an interactive and social dish that’s perfect for entertaining.
Origins
This recipe evolved from my desire to create more appetizers that are easy to make yet look impressive enough to share with others at a dinner party.
When you have people over and you want to impress them, here’s a wonderful way to share a plate of plant-based deliciousness that feels restaurant-quality but is completely achievable at home.
The best part? Takes next to no time to make, and you don’t need any gadgets to create each component.
Ingredients
Step by Step
Variations
This dish is so versatile, and each component can be swapped out if needed. Here are some suggestions:
- Sauce swaps: The chimichurri can be swapped out for garlic-parsley sauce or green goddess dressing for different flavor profiles.
- Base alternatives: You can swap the tahini yogurt for hummus if preferred.
- Spice adjustments: Adjust the cayenne pepper to taste, or substitute fresh chili for the chili flakes in the chimichurri.
- Nuts: Substitute pine nuts with walnuts, pecans, or toasted almonds.
Storage
All components can be made ahead of time and stored in the fridge in airtight containers for up to 4-5 days.
The carrots can be tossed with the spice mix and then baked just before serving for the best results.
TIP: Ideally, use carrots that are similar in size so they bake evenly. If using normal carrots, slice them lengthways to a similar size before tossing them through the spice mix.
Serving Ideas
Serve with warm pita bread or crusty sourdough for scooping.
This also pairs beautifully as part of a mezze spread alongside other Middle Eastern-inspired dishes.
The individual components work wonderfully in other applications.
- Use the roasted carrots in grain bowls,
- The chimichurri as a sauce for grilled vegetables,
- The whipped tahini yogurt can be used as a dip for crudités or as a dressing for salads and many other dishes.
Maple Roasted Carrots with Chimichurri on Whipped Tahini Yogurt
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 as an appetizer
Description
This stunning appetizer features maple-roasted carrots with warming spices, nestled on a bed of creamy whipped tahini yogurt and topped with vibrant parsley chimichurri and toasted pine nuts. It’s the perfect balance of sweet, spicy, and fresh flavors that looks restaurant-fancy but is surprisingly easy to make at home.
Ingredients
Maple Roasted Carrots:
- 16 baby/Dutch carrots, washed, tops and bottoms trimmed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1/8 teaspoon (small pinch) cinnamon
- 1/8 teaspoon (small pinch) cayenne pepper
- ½ teaspoon salt
Chimichurri:
- ½ cup / 17g flat-leaf parsley, finely chopped (measured when chopped)
- 1 garlic clove, finely minced
- ¼ teaspoon dried oregano
- ¼ teaspoon chili flakes (or sub fresh chili)
- ¼ cup / 60ml olive oil
- 1½ tablespoons lemon juice
- ½ teaspoon salt
Whipped Tahini Yogurt:
- ¼ cup / 58g hulled tahini
- 1 cup / 230g dairy-free yogurt (such as Coyo natural coconut yogurt)
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- ½ teaspoon salt
For serving:
- 2 tablespoons pine nuts
- Warm bread for scooping (optional)
Instructions
- Prepare the carrots: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large bowl, toss the cleaned carrots with olive oil (2 tablespoons), maple syrup (1 tablespoon), cumin (½ teaspoon), coriander (¼ teaspoon), cinnamon (1/8 teaspoon), cayenne pepper (1/8 teaspoon), and salt (½ teaspoon) until evenly coated.
- Roast the carrots: Spread carrots in a single layer on a baking sheet. Don’t overcrowd the baking sheet – use two sheets if needed. Roast for 25-30 minutes, depending on size, until fork-tender (should retain slight firmness) and slightly caramelized on the edges with crispy spots. Add the pine nuts to the baking tray 5 minutes before the carrots are done to toast them.
- Make the chimichurri: While carrots roast, combine finely chopped parsley (½ cup), finely minced garlic (1 clove), oregano (¼ teaspoon), chili flakes (¼ teaspoon), olive oil (¼ cup), lemon juice (1½ tablespoons), and salt (½ teaspoon) in a bowl. Mix well and set aside to allow the flavors to meld.
- Prepare the whipped tahini yogurt: In a bowl, whisk together tahini (¼ cup), dairy-free yogurt (1 cup), lemon juice (2 teaspoons), maple syrup (1 tablespoon), and salt (½ teaspoon) until smooth and creamy. If the mixture is too thick, add a splash of cold water.
- Assemble: Spread the whipped tahini yogurt on a large platter. Arrange the roasted carrots on top, drizzle with about ⅓ of the chimichurri, and sprinkle with toasted pine nuts. You can also plate them up as four individual servings.
- Serve: Serve immediately with warm bread for scooping or on its own.
Notes
Carrots: Use carrots that are similar in size so they bake evenly. If using normal carrots, slice them lengthways to a similar size before tossing them through the spice mix.
Make ahead: All components can be prepared ahead of time. The carrots are best served freshly roasted. However, you can coat them and store them, ready to go in the oven.
Chimichurri: You will have extra chimichurri. Store it in the fridge in an airtight container for up to 4-5 days. You can use it in many ways: Tossed through salads, spread on roasted vegetables, tossed through chickpeas, and drizzled on soups or avocado on toast. The options are endless!
- Diet: Vegan
Made this today as an entree for dinner. Five stars, taste and presentation. So happy to see you again and try more recipes.
So glad you loved it, Liz! It’s great to be back 🙂