I love the simplicity of Roasted Carrots with Tahini Sauce. Carrots are roasted until tender and then topped with a creamy tahini, garlic and lemon sauce and sprinkled with fresh chopped mint and crunchy roasted hazelnuts. These carrots are absolutely bursting with flavour, sweet, nutty, creamy, acidic, and refreshingly minty, they really have it all!
Not only is this dish packed full of flavour, it’s also beautiful! I love how well this dish showcases the vibrant colours of the heirloom carrots, but don’t stress if you can’t find any, regular orange carrots work just as well.
Roasted Carrots with Tahini Sauce is incredibly versatile. It can be served warm or cold and as a salad or side dish. I have made this a few times and chopped the leftovers up into chunks the following day and eaten it on a bed of lettuce with extra tahini sauce as a dressing, it makes for a delicious packed lunch!
Here are a few other roasted veggie recipes that you might enjoy!
- Roasted Veggie Sandwiches & Stuffed Peppers
- Roasted Broccoli
- Roasted Peppers with Caper Sauce
- Roasted Carrots
- Roasted Red Pepper and Cashew Dip
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Carrots with Mint & Tahini Sauce
Ingredients
- 10-12 carrots
- 1/2 tbsp olive oil
- pinch of salt
- 1/4 cup tahini
- 1 clove garlic crushed
- 1 tbsp lemon juice
- 1/3 cup mint roughly chopped
- 1/2 tbsp honey (Sub for 1 tbsp Orange Juice if Whole30)
- 3 tbsp water
- 2/3 cup hazelnuts toasted and roughly chopped
- 2 tbsp mint chopped
Instructions
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
- Wash the carrots and place on a baking sheet. Toss with olive oil and salt and then bake for 15-20 minutes. The carrots may require a longer cooking time depending on their thickness so test by pricking with a fork, they should be cooked through but still slightly firm.
- While the carrots are roasting, make the sauce. Combine the tahini, garlic, lemon juice, mint, water and honey in a blender or food processor and blend well combined. You may need to add in more water if the the sauce is too thick.
- Once the carrots are cooked, remove from the oven and arrange on a serving plate, drizzle with the sauce and top with the chopped mint and hazelnuts. Serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Loved this recipe!
Can you roast the carrots the day before and serve them at room temoerature?
Delicious! Took twice as long to roast them and I used almonds instead of hazelnuts but everyone was impressed with this dish.
This side is so stunning now I want to change my whole dinner party plan.. what main would you serve with this?
Super lekker bijgerecht. Ook heerlijk bij bbq.
Amazingly beautiful and delicious dish!
Hi! Looks delicious. Can I sub another nut for hazelnuts? I’m allergic. Thanks!
Yes definitely, almonds would work well!
Absolutely delicious! I made this for my in-laws and they loved it so much, that they asked me to make it again the next night for guests! One of my favorite recipes ever. Very colorful and minimal work required. It is a must for every gathering I have. So glad I found it!!! Only thing is I remove the tops because I found it hard to clean.
Wow that’s quite a compliment when a recipe is worthy of being made two nights in a row!!
Wow!!! I want to throw a party just so I can serve this !
Holly cow! You are not only talented with food but your photography is some of the best I’ve seen (it rivals pinch of yum which is in the top 10 on the web for foodies). Nice work!
Thank you so much! I absolutely love pinch of yum so that is quite the compliment 🙂