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Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios

The following recipe and photography were provided by our partner, Melissa’s Produce.

Colorful and flavorful, these roasted carrots are not your ordinary side dish! Tossed in maple syrup and topped with fresh tahini and pomegranate arils, this is a dish to be served all fall long!

Maple Roasted Carrots
Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Total time:


  • 2 lbs. carrots, cleaned and trimmed
  • 1 Tbsp. oil
  • 1 Tbsp. Heinen's pure organic maple syrup (for carrots)
  • 2 Tbsp. Heinen's tahini
  • 2 Tbsp. lemon juice
  • 1 tsp. white miso paste
  • 1 tsp. Heinen's pure organic maple syrup (for tahini)
  • 1 small clove garlic, grated
  • 2 Tbsp. water
  • 2 Tbsp. pomegranate arils
  • 2 Tbsp. pistachios, chopped
  • 1 Tbsp. parsley or cilantro, chopped


  1. Combine the oil and maple syrup and toss with the carrots.
  2. Arrange in a single layer on a baking sheet and roast in a preheated 400˚F oven until tender, about 20-30 minutes, turning once in the middle.
  3. Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.
  4. Serve carrots topped with the tahini sauce, pomegranate, pistachios and parsley.

Maple Roasted Carrots

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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