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Roasted Carrots with Orange Tahini Sauce

This recipe is a celebration of vibrant flavors and contrasting textures, creating a dish that's as visually stunning as it is delicious.

As the carrots roast to caramelized perfection, they develop a depth of flavor that is simply irresistible. The addition of cumin adds warmth and complexity, while the creamy richness of the tahini sauce balances out the dish with a citrusy twist.

Whether you're looking for a show-stopping side dish or a vegetarian main course that's sure to impress, these roasted carrots with orange tahini sauce are the perfect choice.

Roasted Carrots with Orange Tahini Sauce

Total Time:

45mins

Prep:

10mins

Cook:

35mins

Dietary Preference(s):

Gluten Free, Paleo, Vegan

Ingredients

  • 2 lbs Leffer’s Carrots, peeled and and sliced into 2 inch long pieces on the diagonal
  • 3 tbsp olive oil
  • 1 1/2 tsp cumin
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • For the tahini sauce:
  • Juice from 1 orange
  • 1/3 cup tahini
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp sea salt
  • pinch of pepper pepper to taste
  • water to loosen the sauce
  • For the garnishes
  • salt to taste
  • zest from half an orange
  • fresh parsley
  • 2 tbsp pomegranate arils

How to Make It

1.

Preheat the oven to 425F and line a large baking sheet with parchment paper.

2.

Zest the orange and set aside.

3.

Slice the carrots on a diagonal into 2 inch pieces.

4.

Place the carrots on the parchment lined baking sheet and toss with olive oil, cumin, salt and pepper. Spread the carrots out on the pan. Roast for 30-35 minutes, tossing after 20 minutes, until the carrots are tender and starting to caramelize.

5.

Make the tahini sauce by whisking together the orange juice, tahini, garlic and salt and a pinch of pepper, whisk and taste. If you find the sauce too thick, add 2-3 tbsp water to loosen it.

6.

To serve, layer ¾ of the tahini sauce on the bottom of a serving platter or bowl. Add the roasted carrots and then drizzle with the rest of the sauce. Garnish with a pinch of salt orange zest, fresh parsley and pomegranate arils.

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