Roasted Carrots with Tahini Sauce is a delicious and healthy snack or side dish you’ll find yourself making again and again for all occasions. If you’re not already roasting carrots on a regular basis, trust me, start now, and don’t put off eating these delicious and nutritious root vegetables for one more day!
Why You’ll Love Roasted Carrots with Tahini Sauce
Crunchy sweet carrots are transformed and elevated when they are roasted in olive oil and simply seasoned. They become tantalizing caramelized treats that no one can resist. As soon as you pair them with oh-so-yummy lemon tahini sauce, you’ll wonder where this irresistible combo has been all your life. The super easy, super healthy tahini dip perfectly elevates the deep flavors of the roasted carrots. Made with your favorite Greek yogurt, tahini, fresh garlic, lemon juice, and parsley, it’s a light, creamy, and simply divine dipping sauce that you will seriously want to drizzle on everything!
What is Tahini?
Tahini is a paste made from sesame seeds. The seeds are typically toasted and then ground into a smooth paste similar in texture to peanut butter. Originating from Middle Eastern and Mediterranean cuisine, it is a crucial ingredient in many dishes, including hummus and baba ghanoush. Tahini has a slightly nutty, mildly bitter taste that can complement both sweet and savory dishes. It’s often used in sauces, dressings, or dips.
How to Make Roasted Carrots with Tahini Sauce
- Get started by roasting the carrots. Preheat your oven to 400°F and line a large baking sheet with parchment paper. Spread the carrots on the baking sheet and drizzle with olive oil, salt, and pepper. Mix the carrots until they’re evenly coated with oil. Roast the carrots in the middle rack of the oven for 25-30 minutes until they’re fully cooked and starting to brown.
- While the carrots roast, prepare the sauce by mixing together the Greek yogurt, tahini, lemon juice, garlic, salt, and pepper. If needed, add a couple of tablespoons of water to achieve your desired consistency.
- Once the carrots are roasted, remove them from the oven and drizzle the lemon tahini sauce. Finish them with a sprinkle of parsley and serve immediately.
Leftovers and Storage
Store leftovers in the fridge in airtight containers for 2-3 days after serving.
More Side Dish Ideas
- Peas and Pancetta- Easy Holiday Side Dish
- German Potato Salad
- Macaroni Salad
- Roasted Brussels Sprouts and Sweet Potatoes
- Honey Glazed Carrots
If you try making this Roasted Carrots with Tahini Sauce Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Roasted Carrots with Tahini Sauce
FOR THE CARROTS
- Roast the carrots: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside. Depending on the type of carrots you are using, peel and cut each carrot down the middle lengthwise if necessary. Spread the carrots in an even layer over the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Carefully mix carrots in the olive oil so that they are evenly coated. Roast carrots in the middle rack for 25-30 minutes, or until fully cooked and starting to brown on the tops and edges.
- Make the Sauce: Meanwhile, prepare the sauce by mixing together the yogurt, tahini, lemon juice, salt and pepper and garlic. Add a couple tablespoons of water, if needed, to reach desired consistency.
- Remove carrots from the oven and drizzle with your prepared lemon tahini sauce. Sprinkle with parsley and serve immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)