Beautiful color, texture and taste in about half an hour. Photos by Meghan Rodgers.

Maple Roasted Carrots with Pomegranates and Pistachios

by Meghan Rodgers


November 18, 2020

Whether you’ve been the designated Thanksgiving family chef for years or you’re tackling it alone this year for the first time thanks to Covid, these Maple Roasted Carrots with Pomegranates and Pistachios will be a huge hit. 

This recipe adds such beautiful color and texture to the table. But what’s better is that every single one of these beauties will disappear. Seriously. No more left over carrots for days or food waste with this fun and festive recipe. This dish can be thrown together in just about a half hour. 

What’s the process? 

It’s easy!

Just coat your carrots lightly in oil and maple syrup before roasting. Spread them in a single layer on a sheet pan, and pop the pan into a piping hot oven (400ºF). 

Pull from the oven less than a half hour later and you’ll have tender, gorgeous, glistening orange carrots. Top with a generous garnish of tahini sauce, pomegranate arils, pistachios and fresh parsley, and you have one bonafide table show stopper! I just left mine on the baking sheet because the complimentary colors looked so striking, but you can transfer to any serving dish you like. 

If you make this recipe, please tag @PittsburghEarthDay on Facebook or @PghEarthDay on Instagram. We would love to see your creation!


Maple Roasted Carrots with Pomegranates and Pistachios


2 pounds carrots, cleaned and trimmed (save those tops!)

1 tbsp olive oil

2 tbsp maple syrup

1/4 cup pomegranate arils

2 tbsp salted pistachios, shelled and roughly chopped

1 tbsp parsley or cilantro, chopped


For the drizzle

1/3 cup plain Greek yogurt

1 tbsp maple syrup

1 tbsp tahini

1 small clove garlic, minced

2 tbsp water (maybe more, maybe less)



  1. Preheat oven to 400ºF.

  2. Wash carrots thoroughly to remove any dirt. Pat dry, then toss carrots in olive oil and maple syrup.

  3. Arrange carrots in a single layer on baking sheet. Bake for about 25 minutes or until tender, turning once halfway through.

  4. In a small bowl, mix Greek yogurt, 1 tbsp maple syrup, tahini, minced garlic, and enough water to get the sauce to your desired consistency.

  5. Remove carrots from oven. Drizzle with sauce and top with pomegranate arils, pistachios and cilantro.




Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.