Classic brown-sugar glazed carrots are great, but for special occasions or holidays, Alison Roman offers this more upscale maple and blood orange variation.

Alison Roman



  • 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.


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.

Nutrition Facts

327 calories, (3 g saturated fat, 5 g polyunsaturated fat, 13 g monounsaturated fat), 0 mg cholesterol, 288 mg sodium, 32 g carbohydrates, 6 g fiber, 20 g sugar, 5 g protein.