Go Back

Roasted Carrots with Tahini Sauce

Course Side Dish
Keyword side dishes, vegan, vegetarian


For the roasted carrots

  • 2 pounds carrots
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the tahini sauce

  • 1/2 cup tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/2 cup water, divided


  1. Preheat oven to 425*

    While oven is preheating, peel your carrots. If carrots are more than 1/2 inch thick, slice in half lengthwise.

  2. In a blender or food processor add tahini, garlic, lemon juice, salt and 1/4 cup water, blend until smooth.  Continue adding water 1 tablespoon at a time until a smooth and sauce-like consistency is achieved.  Sauce should be thin enough to drizzle with a spoon but not runny.  Set aside. 

  3. Toss carrots with olive oil, salt and pepper then spread on parchment lined baking sheet. Roast for 15-20 minutes or until carrots are fork tender.

to serve:

  1. Line carrots onto serving platter and drizzle tahini sauce over the top; serve any remaining sauce on the side. 

  2. carrots can be roasted 1-2 days ahead and served either reheated or at room temperature. tahini sauce can also be made 1-2 days in advance and stored in the refrigerator.