Sticky Roasted Carrots with Citrus

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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