0 from 3 votes
Tahini-Glazed Roasted Carrots
Recipe for roasted carrots with a lemony tahini glaze. Easy and flavorful vegan side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 432 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
Carrots
- 1 1/2 pounds carrots peeled, trimmed, halved, and sliced into 2-inch pieces (or use whole thin carrots - see directions below)
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon ground cumin
Tahini Glaze
- 1/3 cup olive oil extra virgin
- 1/4 cup pure tahini paste
- 1/4 cup lemon juice freshly squeezed
- 3 tablespoons silan (date honey)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons water more or less as needed
Instructions
Roast the Carrots
- Preheat oven to 425 degrees F. Arrange the carrots on a baking sheet, drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/2 tsp cumin. Toss the carrots to coat evenly with the salt and spices. Adeena roasts whole thin carrots, which works great too. I like the tasty golden edges that develop on the halved pieces, but feel free to roast them whole, peeled and trimmed if you prefer. It's especially pretty when using multi-color carrots!
- Roast the carrots for 20-30 minutes, turning once halfway through cooking, until the largest pieces have softened and the edges are darkening.
Cup of Yum
Make Tahini Glaze
- While carrots are roasting, whisk together 1/3 cup olive oil, 1/4 cup tahini paste, 1/4 cup lemon juice, 3 tbsp silan, 1/2 tsp salt and 1/4 tsp cayenne in a medium bowl. Add water if needed until the glaze is smooth and pourable (water amount will depend on the thickness of your tahini - you may not need it).
- Remove roasted carrots from oven and drizzle with the tahini glaze, using as much as you like to taste (you won't need it all). Toss gently to coat.
- Serve carrots warm or at room temperature. This recipe purposely makes a generous amount of glaze; you can double or even triple the amount of carrots and still have enough glaze left over. If roasting more carrots, use separate baking sheets for each 1 1/2 pound batch to ensure the carrots roast and cook evenly. The glaze also works as a salad dressing or sauce for any roasted vegetable, so enjoy the leftovers!
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Sodium
706mg
(29%)
Potassium
629mg
(18%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
28468IU
(569%)
Vitamin C
17mg
(19%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Sodium | 706mg | 29% |
| Potassium | 629mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 28468IU | 569% |
| Vitamin C | 17mg | 19% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.