Lemon Tahini Roasted Carrots (Printable Version)
Tender roasted carrots tossed in zesty lemon-tahini sauce, finished with fresh herbs for a vibrant side.
# Ingredient List:
→ Vegetables
01 - 1 lb carrots, peeled and cut into sticks
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Lemon Tahini Sauce
05 - 3 tbsp tahini
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp maple syrup
08 - 1 small garlic clove, minced
09 - 2–3 tbsp warm water
10 - Pinch of salt
→ Garnishes
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20–25 minutes, turning once halfway, until carrots are golden and tender.
04 - Whisk together tahini, lemon juice, maple syrup, minced garlic, a pinch of salt, and 2 tbsp warm water. Add more water as needed until the sauce is smooth and pourable.
05 - Transfer roasted carrots to a serving platter. Drizzle with lemon tahini sauce.
06 - Sprinkle with parsley and sesame seeds. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sauce is ridiculously smooth and tangy without needing any dairy or complicated techniques.
- Carrots roast faster than you'd expect, making this perfect for weeknight cooking when you need something nourishing in under 40 minutes.
- It's the kind of side dish that tastes even better the next day, so leftovers are genuinely exciting.
02 -
- If your tahini sauce breaks and looks grainy instead of smooth, you added the water too fast—whisk in a tiny bit of warm water very slowly next time, as if you're coaxing it into cooperation.
- Carrots continue cooking slightly after they leave the oven, so pull them out when they're just shy of completely tender if you prefer them with any firmness at all.
03 -
- Room-temperature carrots served at room temperature develop better flavor than hot carrots, so don't rush them to the table straight from the oven if you can wait five minutes.
- The secret to silky sauce is patience with the water—add it slowly, whisk constantly, and let the tahini gradually become creamy rather than forcing it.