Roasted Carrot with Lemon Herb Tahini (Printable)

Caramelized carrots meet bright tahini sauce for a stunning Mediterranean side.

# List of ingredients:

→ For the Roasted Carrots

01 - 1½ lbs medium carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ For the Lemon Herb Tahini Sauce

05 - ⅓ cup tahini
06 - 3 tbsp fresh lemon juice (about 1 lemon)
07 - 1 garlic clove, minced
08 - 2 tbsp chopped fresh parsley
09 - 1 tbsp chopped fresh dill (or mint)
10 - 2–3 tbsp cold water (as needed for desired consistency)
11 - ¼ tsp kosher salt
12 - 1 tsp honey or maple syrup (optional, for balance)

→ To Finish

13 - 2 tbsp toasted sesame seeds or chopped pistachios
14 - Additional chopped herbs (parsley, dill, or mint)
15 - Lemon wedges for serving

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the carrots with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning once halfway, until carrots are tender and golden brown at the edges.
04 - In a bowl, whisk together tahini, lemon juice, garlic, parsley, dill, salt, and honey/maple syrup (if using). Gradually whisk in cold water, 1 tablespoon at a time, until the sauce is smooth and pourable.
05 - Transfer roasted carrots to a serving platter. Drizzle generously with lemon herb tahini sauce.
06 - Sprinkle with toasted sesame seeds or pistachios and extra herbs. Serve with lemon wedges.

# Expert Advice:

01 -
  • The tahini sauce transforms ordinary carrots into something restaurant worthy and memorable
  • You can roast the carrots ahead of time and drizzle the sauce right before serving
  • It hits every perfect note: sweet, creamy, tangy, and fresh all at once
02 -
  • Tahini sauce can seize up and look curdled initially but keep whisking and it will smooth out beautifully
  • Don't crowd the carrots or they'll steam instead of roast, losing that precious caramelization
  • The sauce keeps in the fridge for days and actually tastes better after the flavors meld
03 -
  • Cut your carrots into evenly sized pieces so they roast at the same rate
  • Let the carrots cool for just 5 minutes before saucing so they soak up that flavor without getting soggy

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