Roasted Carrots with Tahini Sauce Recipe
A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios and Dukkha, a tasty vegan side dish that pairs with many things.
How to Make the Best Roasted Carrots with Tahini Sauce
These roasted carrots with tahini sauce are the perfect example of how simple ingredients can create something truly spectacular. The combination of warm, caramelized carrots glazed with maple syrup and aromatic spices, served over a creamy tahini drizzle, is both elegant and incredibly satisfying.
What makes this dish stand out is the beautiful contrast of flavors and textures. The sweet, tender carrots are enhanced by the earthy cumin and coriander seeds, while the maple-tahini sauce adds a nutty richness that ties everything together. Topped with crunchy pistachios and fragrant dukkah, each bite offers something new to discover.
This vegan side dish is versatile enough to complement a wide variety of main courses, from grilled proteins to grain bowls. It’s impressive enough for entertaining yet simple enough for a weeknight dinner. Best of all, it comes together in just 35 minutes, making it a go-to recipe for any occasion.
Roasted Carrots with Tahini Sauce
A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios and Dukkha, a tasty vegan side dish that pairs with many things.
Ingredients
Roasted Carrots
Tahini Sauce
Toppings
Instructions
Roast the Carrots
- Preheat oven to 425°F.
- Cut carrots so they are roughly equal in width, leaving thinner ones whole. Place in a bowl and toss with olive oil, maple syrup, salt, pepper, cumin seeds, and coriander seeds, coating well.
- Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.
Make the Tahini Sauce
- While the carrots are roasting, make the sauce. In a small bowl, whisk tahini and water until smooth. Add more water if needed to loosen the consistency.
- Add maple syrup, salt, and pepper to the tahini mixture and whisk to combine.
Assemble
- Spread the tahini sauce out on a large plate or platter.
- When the carrots are tender, pile them up over the sauce.
- Sprinkle with dukkah, pistachios, and fresh parsley.
Notes
- Thin carrots work best for this recipe as they roast more evenly.
- Make sure to stir your tahini paste well before measuring, as oil tends to separate.
- Adjust the water in the tahini sauce to reach your desired consistency.
