Roasted Carrots with Tahini Sauce
  • Cooking Time: 15-20
  • Servings: 4
  • Preparation Time: 5
  • 1 1/2 - 2 pounds rainbow carrots (approx. 1 bunch of our carrots = 9-12 medium carrots or 6 large carrots)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tahini
  • 4 teaspoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon sea salt
  1. Prepare the carrots by trimming their stems, washing them off, and patting them dry.
  2. Place the carrots on an aluminum-lined (or parchment-lined) baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
  3. Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper.
  4. Roast the carrots at 425 degrees F until fork-tender but still slightly firm, about 15-20 minutes.
  5. While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt. The sauce is meant to be thick but, if you, like my kids prefer, you can add a bit of water to make it a bit more runny (like I did for this picture).
  6. Drizzle the sauce over the roasted carrots and enjoy.
FEATURING: Carrots. A lovely twist on roasted carrots that is excellent as a Thanksgiving side dish (or as a side dish any other time of the year)! This recipe is easy- you just need to keep at eye out on the carrots while you roast them.