Roasted Rainbow Carrots with Tahini Drizzle and Sesame Seeds

Roasted Rainbow Carrots with Tahini Drizzle and Sesame Seeds

Roasting brings out deep caramelized sweetness in rainbow carrots, finished with a tangy tahini drizzle.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Sesame

Whole rainbow carrots roast until tender and lightly charred at the edges, then get draped in a lemony tahini sauce and a scatter of toasted sesame seeds. The mix of earthy, sweet, and tangy flavors makes this a versatile side for weeknight dinners or holiday spreads. It comes together with minimal hands-on effort while the oven does most of the work.

Ingredients

  • 2 pounds rainbow carrots, trimmed and scrubbed, halved lengthwise if thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water, plus more as needed
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Toss the carrots on the baking sheet with olive oil, salt, and black pepper until evenly coated, then spread into a single layer.

  3. Roast the carrots, turning once halfway through, until tender and lightly caramelized at the edges.

  4. While the carrots roast, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth, adding more water a teaspoon at a time if the sauce is too thick.

  5. Arrange the roasted carrots on a serving platter and drizzle with the tahini sauce.

  6. Scatter toasted sesame seeds and chopped parsley over the top before serving.

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    Roasted Rainbow Carrots with Tahini Drizzle and Sesame Seeds

    Whole rainbow carrots roast until tender and lightly charred at the edges, then get draped in a lemony tahini sauce and a scatter of toasted sesame seeds. The mix of earthy, sweet, and tangy flavors makes this a versatile side for weeknight dinners or holiday spreads. It comes together with minimal hands-on effort while the oven does most of the work.

    45 min 4 servings 210 cal

    Ingredients

    • 2 pounds rainbow carrots, trimmed and scrubbed, halved lengthwise if thick
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup tahini
    • 2 tablespoons lemon juice
    • 2 tablespoons water, plus more as needed
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • 1 tablespoon sesame seeds, toasted
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the carrots on the baking sheet with olive oil, salt, and black pepper until evenly coated, then spread into a single layer.

    3. 3

      Roast the carrots, turning once halfway through, until tender and lightly caramelized at the edges.

    4. 4

      While the carrots roast, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth, adding more water a teaspoon at a time if the sauce is too thick.

    5. 5

      Arrange the roasted carrots on a serving platter and drizzle with the tahini sauce.

    6. 6

      Scatter toasted sesame seeds and chopped parsley over the top before serving.