Easy Whole Roasted Carrots with Spiced Tahini

White platter with whole roasted and coated with spices carrots. A small glass bowl of dipping sauce with a few carrots in there and a spoon. The sauce is greenish and it's also drizzled on the cooked carrots. There are fresh herbs scattered around.

5 from 40 votes

Easy Whole Roasted Carrots with Spiced Tahini

Whole roasted and spiced carrots are super easy to make, absolutely delish and they'll also make your house smell divine.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan

Servings: servings

Calories: 108kcal

Author: Debra Klein

Equipment

Ingredients

For Carrots:

2 lbs. carrots peeled and trimmed*
1 Tablespoon olive oil
1 ½ teaspoons chili powder
1 teaspoon ground cinnamon
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon sea salt

For Dipping Sauce:

2 Tablespoons Tahini
1 Tablespoon fresh lemon juice
½ teaspoon cumin
½ teaspoon sea salt
pinch cayenne pepper
2 Tablespoons water

Instructions

Preheat oven to 425. Line rimmed baking tray with unbleached parchment paper.
Wash, trim and peel carrots. Put carrot tops aside to make them into pesto. Leave just a smidge of carrot top for serving beauty...scrub well so they're edible.
Mix spices in small dish.
Place trimmed carrots on prepared pan. Drizzle with olive oil and sprinkle with spices. Mix well, so they're evenly coated, and make sure they're spread out in a single layer.The easiest way to do this is with your hands.
Roast for 25-30 minutes, depending on thickness of carrots. Carrots are done when shriveled, caramelized around the edges, and tender when pierced with a fork.
While carrots are roasting, make sauce by combining all ingredients with whisk, adding more water 1 teaspoon at a time until desired thickness.
Transfer roasted carrots onto platter and drizzle with sauce. Sprinkle with fresh chopped herbs.
Serve warm or at room temp and pass extra sauce around.

Notes

Carrots: Look for carrots with the tops still on, to ensure they're fresh. Don't waste the carrot tops to the compost pile. Carrot top pesto is easy to make and so nutritious. Multi-colored carrots will work well in this recipe, as well as orange carrots. Large carrots work well, but they'll take longer to cook than smaller carrots, which will be sweeter.

Dipping Sauce for Roasted Carrots: If you've made pesto with the carrot tops, add 2 Tablespoons into the dipping sauce along with 1 teaspoon dijon mustard. You may need an additional Tablespoon or two of water to reach desired consistency.

Carrot garnish: On top of the spiced tahini drizzle, use 1-2 Tablespoons chopped fresh herbs. Parsley, thyme or oregano are my favorites...use what you have on hand.

Storage: Roasted carrots will stay good in the fridge, in an airtight container, for 4-5 days.

Nutrition