If you’re craving something vibrant, nourishing, and incredibly flavorful, Roasted Carrots with Tahini Sauce is the dish that checks all the boxes. Picture caramelized, golden carrots layered over a creamy tahini cloud—with a dusting of dukkah and a sparkle of fresh herbs. It’s a showstopper that manages to be both earthy and elegant, and it will win everyone over from the very first bite!
Why You’ll Love This Recipe
- Bold, Layered Flavor: Sweet, caramelized carrots meet nutty-spiced tahini and crunchy dukkah for a plate that’s bursting with excitement.
- Vibrant, Show-Stopper Looks: Roasted Carrots with Tahini Sauce isn’t just tasty—it’s a stunning, colorful centerpiece that brightens up any table.
- Simple Ingredients, Impressive Results: With just carrots, pantry spices, and a quick tahini sauce, you get restaurant-worthy flavor in under 40 minutes!
- Wholesome and Versatile: It’s naturally vegan, gluten-free, and effortlessly fits as a side or light main for any occasion.
Ingredients You’ll Need
The beauty of Roasted Carrots with Tahini Sauce is that every ingredient truly earns its place on the plate—each bringing its own magic, from sweetness and crunch to spice and creaminess. Here’s a quick look at what makes this recipe sing.
- Carrots (1 1/2 lbs): Look for thin, young carrots for quicker roasting and natural sweetness; scrub and trim for best texture.
- Olive oil (1 tbsp): Helps the carrots roast to golden perfection, infusing a touch of Mediterranean richness.
- Maple syrup (1 tbsp + 1 tbsp for sauce): A hint of maple brings out the carrots’ natural sugars and adds depth to the tahini drizzle.
- Salt & Pepper (1/2 tsp each for carrots, 1/4 tsp each for sauce): Essential for drawing out flavor in both the veggies and the sauce; don’t be shy with seasoning.
- Cumin seeds (1 tsp): Toasty, earthy notes that pair beautifully with the carrots—ground cumin works in a pinch too.
- Coriander seeds (1 tsp): Fragrant and citrusy, these seeds brighten up the whole dish—again, ground works if you need it.
- Tahini paste (1/4 cup, for sauce): Choose thick, high-quality tahini for that perfect creamy base—always stir well before measuring.
- Water (3–4 tbsp or as needed): Loosens the tahini into a luscious sauce. Add gradually for the ideal texture.
- Dukkah, pistachios, Aleppo chili flakes, parsley (for garnish): These toppings add crunch, pop, and herbaceous freshness, taking your Roasted Carrots with Tahini Sauce from good to absolutely crave-worthy.
Variations
Roasted Carrots with Tahini Sauce is wonderfully adaptable, so don’t be afraid to make it your own. Swap spices, toppings, or veggies to match what you have at home or whatever you’re craving—the possibilities are endless!
- Spice Swap: Try smoked paprika or za’atar instead of cumin and coriander for a different flavor profile.
- Different Veg: Use parsnips, sweet potatoes, or even rainbow carrots for a playful twist on color and taste.
- Citrus Zing: Whisk in a bit of lemon or orange zest into the tahini sauce for extra brightness.
- Nut-Free: Leave off the pistachios and dukkah and finish with toasted seeds for a completely allergy-friendly option.
How to Make Roasted Carrots with Tahini Sauce
Step 1: Prep the Carrots
Begin by preheating your oven to 425°F—it’s the magic temperature for deep caramelization! Scrub and trim your carrots, leaving thinner ones whole and slicing thicker ones in half so everything roasts evenly. The more uniform the carrots, the better those gorgeous, golden results.
Step 2: Season and Roast
In a large bowl, toss carrots with olive oil, maple syrup, salt, pepper, cumin, and coriander. Make sure every carrot glistens and is fully coated with seasoning. Spread them out in a single layer on a parchment-lined baking sheet—no overcrowding! Roast for 20–30 minutes, shaking halfway through, until fork-tender and caramelized at the edges.
Step 3: Whip Up the Tahini Sauce
While the carrots roast, whisk your tahini with water in a small bowl. The mixture will start off thick and seize up, but keep whisking and gradually add more water until it’s wonderfully smooth and pourable. Add maple syrup, salt, and pepper, then taste and adjust if needed. Spread this creamy dream across your chosen platter.
Step 4: Assemble and Garnish
Once the carrots are perfectly roasted, pile them high right over the tahini sauce. Sprinkle with dukkah, crushed pistachios, a few chili flakes if you like heat, and a cloud of fresh parsley. The result? Roasted Carrots with Tahini Sauce that’s as irresistible to look at as it is to eat.
Pro Tips for Making Roasted Carrots with Tahini Sauce
- Carrot Consistency: Cut your carrots to similar thickness so they roast at the same rate—no burning or undercooked bites here.
- Leaves On, Extra Flavor: If you can find carrots with vibrant green tops, leave a bit of stem for rustic presentation (and added flavor in the roast!).
- Sauce the Platter, Not the Carrots: Spread tahini sauce on your serving dish first, then mound the carrots on top so the hot veggies don’t make your sauce runny.
- Batch for a Crowd: Doubling the recipe? Space carrots on two trays to guarantee even roasting and deep caramelization.
How to Serve Roasted Carrots with Tahini Sauce
Garnishes
This dish loves a dramatic flourish—think a generous scatter of dukkah, crunchy pistachios, lustrous Aleppo chili flakes, and a shower of chopped parsley for a burst of color and aroma. Each topping adds a new layer of texture and flavor, transforming simple Roasted Carrots with Tahini Sauce into a true feast for the senses.
Side Dishes
Pair this recipe with fluffy warm pita, lemony quinoa, grilled fish, or a crisp green salad for a balanced, crowd-pleasing spread. Roasted Carrots with Tahini Sauce also holds its own as a beautiful vegetarian main when you serve it over a bed of herby grains or lentils.
Creative Ways to Present
For a dramatic presentation, try serving the carrots on a bold, oversized platter with sauce swirled artfully beneath. Or, plate individually for a dinner party starter. You can even slice the carrots on an angle after roasting for an extra elegant look—either way, this dish always draws “oohs” and “aahs.”
Make Ahead and Storage
Storing Leftovers
Store leftover Roasted Carrots with Tahini Sauce in an airtight container in the fridge. Both the carrots and the sauce keep beautifully for up to 4 days—just keep the toppings and sauce separate until you’re ready to enjoy again for best texture.
Freezing
Carrots themselves can be frozen after roasting (let cool, then store in a single layer), but the tahini sauce is best made fresh as it may separate or thicken in the freezer. Freeze carrots for up to 2 months and thaw in the fridge overnight before reheating.
Reheating
Reheat roasted carrots in a 350°F oven or in a skillet over medium heat until warmed through. If the tahini sauce thickens in the fridge, just whisk in a splash of water or lemon juice to revive its creamy consistency before serving alongside your reheated veggies.
FAQs
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Can I use baby carrots or pre-cut carrots?
Absolutely! Baby carrots or pre-cut carrot sticks work in a pinch—just keep an eye on them as they may roast a bit faster than whole, thin carrots, and the texture may be slightly less tender and sweet. Try to choose uniform sizes for even cooking.
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What if I don’t have cumin or coriander seeds?
No worries—ground cumin and coriander work great. You can also improvise with other warm spices like smoked paprika or a dash of curry powder for a different twist on Roasted Carrots with Tahini Sauce.
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Can the tahini sauce be made ahead of time?
Yes! The tahini sauce can be made up to 2 days in advance and stored in the refrigerator. Give it a good stir and whisk in a splash of water if it thickens up before serving—it keeps its luscious, creamy texture perfectly.
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Is Roasted Carrots with Tahini Sauce suitable for special diets?
Definitely! This dish is naturally vegan and gluten-free. For nut allergies, simply skip any nut-based garnishes or use toasted seeds instead. It can be customized easily for just about any dietary need.
Final Thoughts
If you’ve never tried Roasted Carrots with Tahini Sauce, I promise you’re in for a totally joyful surprise. Whether you’re making them as a quick weeknight side or a centerpiece for your next gathering, the flavors and textures are impossible to resist. Give this recipe a whirl—you’ll fall in love with how easy and delicious roasted veggies can truly be!
Print
Roasted Carrots with Tahini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Roasted Carrots with Tahini Sauce are a delightful and flavorful dish perfect for any occasion. The sweetness of maple syrup combined with the earthy spices and creamy tahini sauce make these roasted carrots a standout side dish.
Ingredients
Roasted Carrots:
- 1 1/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds (or use ground)
- 1 teaspoon coriander seeds (or use ground)
Tahini Sauce:
- 1/4 cup thick tahini paste (stir it first)
- 3–4 tablespoons of water, more as needed
- 1 tablespoon maple syrup
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
Garnish:
- Dukkah
- Pistachios
- Aleppo chili flakes
- Parsley
Instructions
- Preheat oven to 425F: Cut carrots so they are roughly equal in width- leaving thinner one’s whole. Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.
- Roast the carrots: Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
- Prepare the Tahini Sauce: In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.
- Assemble the dish: When the carrots are tender, pile them up over the sauce. Sprinkle with Dukkah, pistachios, and fresh parsley.
Notes
- Leftover roasted carrots will keep 4 days in the fridge.
Nutrition
- Serving Size: 4 ounces
- Calories: 146
- Sugar: 9.4 g
- Sodium: 374.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18 g
- Fiber: 3.9 g
- Protein: 2.9 g
- Cholesterol: 0 mg
