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A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios, Dukkah and Aleppo chili flakes- a tasty vegan side dish that pairs with many things.
Here’s a recipe for Roasted Carrots we’ve been enjoying for the past few years, that I’ve been meaning to share. Every time I make these, the carrots just seem to magically disappear. They are even good the next day, served cold! Even though it’s just Brian and I we manage to get through them pretty easily.
I love the combination of flavors here- whole cumin and coriander seeds, paired with the slightly sweet Tahini Sauce and the crunchy Dukkah and pistachios and a little hint of heat from the Aleppo chili flakes, really highlighting carrot’s, inherent sweetness, instead of contrasting it. It feels decadent, all the while remaining vegan. It’s a dish my Egyptian father would have really loved.
What you need for Roasted Carrots
- Fresh carrots – fresh farmer’s market carrots are best here. Try to choose ones of equal diameter, and keep in mind smaller ones can be roasted whole, so I try to get these.
- olive oil– make sure your olive oil is not bitter.
- maple syrup– use real maple syrup or honey or agave.
- spices: cumin seeds and coriander seeds–using the whole seeds give great texture here!
- Salt and Pepper
Maple Tahini Sauce (optional but TASTY), yes you can serve the carrots without the sauce, but why???
How to make Roasted Carrots
Step one: Prep!
When it comes to fresh carrots, I honestly don’t botter peeling. Give them a good wash or scrub if needed and just rim the ends. Cut any larger ones in half lengthwise. You want them all to be around the same width so they cook evenly. If your carrots are wider than an inch, cut them all in half to shorten the cooking time.
Step two: Season the carrots
Step three: Roast the carrots @ 425F
Step four: Make the Maple Tahini Sauce
While the carrots are roasting away in the oven, make the quick sauce.
Step five: Plate the roasted carrots
Spread the Maple Tahini Sauce on the bottom of a platter or large plate. Pile up the tender warm roasted carrots, going in the same direction.
Step six: Garnish the carrots
The spiciness of the chili flakes goes nicely with the sweetness here, so don’t skip it.
Garnish with something green- parsley or cilantro.
What to serve with Roasted Carrots?
- Grain-Free Moroccan Cauliflower Couscous
- Seared Ahi Tuna with Moroccan Lentils
- Moroccan Chicken
- Slow-Roasted Lamb Shawarma
- Simple Moroccan Salmon
- Harissa Roasted Leg of Lamb
On the home front:
The day after my father died, I crossed paths with a coyote. I couldn’t help but wonder if it was him (my dad), saying hello or goodbye, in his way, and somehow it brought me a bit of comfort. For the next several years many coyotes would come to visit, often at poignant times.
Perhaps the most memorable visit was down in Muir beach as I was walking to the Zen Center, at dusk. The moon hung heavy and huge over the hill and a lone coyote called out repeatedly- as if he were crying out to me! How badly I wanted to howl back, and in retrospect, I very much regret that I didn’t. It was my dad’s birthday.
All this, to say… this past memorial day, our puppy Lumi came in from the backyard, huddling close to me, just shivering. What could be out there, I thought, perhaps a dear? But low and behold, standing as still as possible, so very close, was a coyote, an unexpected wildness that took my breath away. Time stood still, and once again, I felt a bit of him there, just saying hello, then loping off into the wild.
More carrot recipes you may enjoy:
- Orecchiette with Creamy Carrot Miso Sauce
- Carrot Salad with Quinoa and Almonds
- Sweet & Spicy Moroccan Roasted Carrots
- Tunisian Chickpea Stew with Carrots, Tops and Harissa
- Easy Vegan Bombay Carrot Salad Recipe
- North African Carrot Soup with Chermoula
- Roasted Root Vegetables
A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios and Dukkha, a tasty vegan side dish that pairs with many things.
- 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)
- 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
- 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.
- Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
- While the carrots are roasting make the 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.
- When the carrots are tender, pile them up over the sauce.
- Sprinkle with Dukkah, pistachios, and fresh parsley.
Leftover roasted carrots will keep 4 days in the fridge.
- 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
Keywords: roasted carrots, roasted carrots with Tahini sauce, roasted carrots with sukkah