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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
  • 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, more as needed
  • 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 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.
  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