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Roasted Carrots with Tahini Sauce

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. 

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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.

Ingredients

Units
  • 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)
  • 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

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

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