Roasted Rainbow Carrots With Tahini (Printable Version)
Tender roasted rainbow carrots drizzled with creamy tahini sauce, sprinkled with fresh parsley and sesame seeds.
# Ingredient List:
→ Vegetables
01 - 1½ lbs rainbow carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Tahini Sauce
05 - ¼ cup tahini
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp maple syrup or honey
08 - 2 tbsp water, plus more as needed
09 - 1 small garlic clove, finely grated
10 - Pinch of salt
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp toasted sesame seeds
13 - Zest of ½ lemon
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange carrots on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25–30 minutes, turning once halfway through, until carrots are tender and caramelized at edges.
04 - Whisk together tahini, lemon juice, maple syrup, water, garlic, and a pinch of salt in a small bowl. Add more water, one teaspoon at a time, until smooth and pourable.
05 - Arrange roasted carrots on a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with parsley, toasted sesame seeds, and lemon zest. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce transforms humble roasted carrots into something restaurant worthy with barely any extra effort
- Rainbow carrots aren't just beautiful, each color brings its own subtle sweetness and texture to the dish
02 -
- The tahini sauce will seize up at first when you add lemon juice, keep whisking and it will smooth out into creaminess
- Don't crowd the carrots too tightly on the pan or they'll steam instead of roast, spread them out
03 -
- Look for carrots with their greens still attached, they're fresher and the greens make a lovely garnish
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, it makes all the difference in flavor