When roasting carrots like this, they become almost candied. The crust is lovely and hard and the skin of the carrot crisp and firm. Make sure your roast the carrots long enough to allow the sesame seeds to really reach that golden crunch factor, then brighten the whole thing up with the lemony tahini dressing.
400 g carrots mixed colours, chopped in half lengthways
1 tbsp olive oil
salt & pepper to taste
1 ½ tbsp maple syrup
½ tbsp sesame seeds
1 tbsp tahini
juice of ½ a lemon
small bunch parsley, roughly chopped
Preheat the oven to 220°C/ 200°C fan
Toss carrots in a large roasting tin with olive oil, salt and pepper to taste. Roast for 20 minutes on the middle rack of the oven. Stir halfway through to ensure the carrots cook evenly.
Add the maple syrup and the sesame, toss to combine and roast for a further 10 minutes until the sesame is nicely coloured.
For the tahini dressing: mix the tahini with lemon juice, salt and pepper. If the mixture still seems to thick, carefully add some water. Arrange carrots on serving platter, drizzle with tahini dressing and scatter with parsley.