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. 

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

Maple Tahini Sauce (optional but TASTY), yes you can serve the carrots without the sauce, but why???

Garnishes: Dukkah, Toasted Pistachios, Parsley or Cilantro, Aleppo Chili flakes

How to make Roasted Carrots

rainbow carrots on the counter

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.

prepping the carrots on a cutting board

Step two: Season the carrots

Toss the carrots with the olive oil, maple syrup, cumin and coriander seeds, salt and pepper and place on a parchment-lined sheet pan, spread out.

seasoned carrots on a sheet pan

Step three: Roast the carrots @ 425F

making the tahini sauce

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.

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. 

Step six: Garnish the carrots

Sprinkle the carrots with Dukkah and toasted pistachios. Add chili flakes- Aleppo Chili flakes are nice here.

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?

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. 

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, saying hi or bye, 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 on my dad’s birthday, down in Muir beach as I was walking to the Zen Center, at dusk. The moon hung full 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.

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.

xo

Sylvia

More carrot recipes you may enjoy:

 

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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 and Dukkha, a tasty vegan side dish that pairs with many things. 

Roasted Carrots with Tahini Sauce

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: sides, vegan
  • Method: roasted
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

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.


Ingredients

Units Scale

Tahini Sauce

  • 1/4 cup thick tahini paste (stir it first)
  • 34 tablespoons of water
  • 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

  1. Preheat oven to 425F
  2. 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.
  3. Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
  4. While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.
  5. When the carrots are tender, pile them up over the sauce.
  6. 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

Keywords: roasted carrots, roasted carrots with Tahini sauce, roasted carrots with sukkah

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  1. Just made this and roasted both carrots and sweet potato. Good flavor! I’m having these in a bowl with roasted chicken, salad greens and quinoa. Yum! Thanks for another recipe with great flavors

  2. This turned out so good! So fragrant with the spices. This was my first time hearing of and making Dukkah. What a delight! I served the carrots & tahini with roasted potatoes and couscous with Dukkah on top. I can’t wait to try Dukkah on other things 🙂 thanks for a great new recipe!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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