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5.0 from 24 votes

Roasted Whole Carrots Recipe

Recipe for Roasted Whole Carrots, but with the volume turned up. While oven roasted carrots can be served by themselves, in my version here I turned them into an easy yet elegant side dish by drizzling them with homemade tahini dressing and topping them off with chickpeas, dill, feta cheese and pomegranate seeds.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 235 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 2 pounds of whole colorful carrots scrubbed*
  • 3 tablespoons of olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
For The Tahini Dressing:
  • 2 tablespoons of tahini sesame paste
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove of garlic minced
  • 2 tablespoons of water more if needed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Toppings:
  • 1 cup cooked chickpeas
  • ½ cup crumbled Feta cheese
  • ¼ cup fresh dill rinsed and chopped
  • Handful of pomegranate seeds as garnish optional

Instructions

    Cup of Yum
  1. To roast the whole carrots: Pre-heat the oven to 400 F degrees (204 C degrees). Place them on a sheet pan in one layer. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast for 20-25 minutes, or until they are lightly golden. Be sure to toss them halfway through the roasting process for even roasting. Let them cool on the counter for 5-10 minutes before assembling.
  2. To make the dressing: Mix tahini, olive oil, lemon juice, garlic, water, salt and pepper in a mason jar. Put the lid on and give it a good shake. If it is too thick add in a little bit more water (1 tablespoon at a time) and continue to shake until it is easy to drizzle.* Taste for seasoning and add in if necessary.
  3. To assemble: Place the carrots on a serving platter (or you can keep them on the sheet pan like I did), drizzle them with the dressing and top them off with chickpeas and feta cheese. For garnish and color, sprinkle them with fresh dill and pomegranate seeds. Serve immediately.

Notes

  • Notes:
  • You can serve this dish both warm and cold.
  • If you want to make it ahead, roast your carrots in the oven a day in advance and keep them in the fridge in an airtight container. When ready to serve, place them on a platter and follow the recipe as directed.
  • Similarly, if you have leftovers, as long as they are kept in an airtight container in the fridge they will still taste very good on the next day.
  • Please read the blog post for more information on whether or not to peel the carrots
  • If you like, you can roast a head of garlic with the carrots.
  • The thickness of the tahini dressing is totally up to you. I like mine a little thicker but you can add in a little bit water to change its consistency to the way you like.
  • You can serve this dish both warm and cold.
  • If you want to make it ahead, roast your carrots in the oven a day in advance and keep them in the fridge in an airtight container. When ready to serve, place them on a platter and follow the recipe as directed.
  • Similarly, if you have leftovers, as long as they are kept in an airtight container in the fridge they will still taste very good on the next day.

Nutrition Information

Calories 235kcal (12%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 4g (20%) Cholesterol 11mg (4%) Sodium 630mg (26%) Potassium 125mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 204IU (4%) Vitamin C 4mg (4%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 235

% Daily Value*

Calories 235kcal 12%
Carbohydrates 10g 3%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 630mg 26%
Potassium 125mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 204IU 4%
Vitamin C 4mg 4%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.