Recipes and Cooking Sticky Roasted Carrots with Citrus Be the first to rate & review! Classic brown-sugar glazed carrots are great, but for special occasions or holidays, Alison Roman offers this more upscale maple and blood orange variation. By Alison Roman Alison Roman Instagram Alison Roman is an experienced recipe developer and food writer for national publications, including Better Homes & Gardens, the New York Times, and Bon Appétit. Her career took another level thanks to her viral recipes on social media. Alison is also author of "Dining In" and "Nothing Fancy." Alison Roman attended University of California, Santa Cruz, where she studied Creative Writing. Learn about BHG's Editorial Process Published on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 small or 1/2 medium red onion, cut into 1/2-inch wedges 2 tablespoon fresh lemon or lime juice Kosher salt Freshly ground black pepper 2 bunches small carrots (about 1 pound), tops trimmed, scrubbed, and halved lengthwise 2 small blood oranges and/or clementines, thinly sliced and seeded 4 whole chiles de arbol or 1/2 tsp. crushed red pepper 2 tablespoon pure maple syrup or honey ¼ cup olive oil, plus more for drizzling ¼ cup tahini 1 ½ tablespoon orange or clementine juice Directions Preheat oven to 425°F. In a small bowl toss together onion and lemon juice. Season with salt and black pepper. Let stand 8 to 10 minutes to lightly pickle. Drain onion, reserving the liquid. On a rimmed baking sheet, toss onion with carrots, orange slices, chiles, maple syrup, and the 1/4 cup olive oil. Roast, tossing occasionally, 25 to 30 minutes or until the carrots and citrus are totally tender and caramelized at the tips. Drizzle with reserved liquid. In a small bowl combine tahini and orange juice. If necessary, gradually whisk in 1 to 2 Tbsp. water until smooth; season with salt and pepper. Spoon some of the tahini sauce on the bottom of a large serving platter or plate. Top with carrots, onion, and citrus. Serve remaining tahini sauce alongside. If desired, finish with additional lemon juice, maple syrup, and/or olive oil. Serves 4. Tips Carrots and citrus can be roasted a few hours ahead and kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made 1 week ahead and kept refrigerated in a sealed container. Rate it Print Nutrition Facts (per serving) 327 Calories 22g Fat 32g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 327 % Daily Value * Total Fat 22g 28% Saturated Fat 3g 15% Sodium 288mg 13% Total Carbohydrate 32g 12% Total Sugars 20g Protein 5g Vitamin C 54.3mg 272% Calcium 101mg 8% Iron 1.2mg 7% Potassium 616mg 13% Folate, total 65.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.