These roasted rainbow carrots with lemon tahini sauce are a simple, colorful side dish that comes together on one sheet pan. The carrots are roasted until tender and lightly caramelized, then drizzled with a creamy lemon tahini sauce that adds brightness and richness without overpowering the vegetables.
This recipe is naturally gluten-free, dairy-free, and vegan, making it a great option for holiday tables, dinner parties, or weeknight meals when you want a vibrant vegetable side that feels a little special but doesn’t require much effort.
Why You’ll Love this Recipe
Searching for more gluten-free side dish recipes? Crispy Parmesan Smashed Potatoes / Roasted Broccoli and Potatoes / Gluten-Free Scalloped Potatoes
Ingredients
Ingredient Notes
TIP
For the best texture, cut vegetables into larger chunks—carrots, celery, and potatoes can break down too much and become mushy if cut too small.
- Rainbow Carrots – Rainbow carrots add visual interest, but this recipe works just as well with regular orange carrots. Try to choose carrots that are similar in thickness so they roast evenly.
- Tahini – Tahini can vary a lot in thickness and bitterness depending on the brand. A smooth, pourable tahini will give you the creamiest sauce. If your tahini is very thick, you may need a little extra water to thin the sauce.
- Lemon Juice – Fresh lemon juice is key here. It brightens the sauce and balances the richness of the tahini far better than bottled lemon juice.
- Garlic – Raw garlic adds a subtle bite to the sauce. If you prefer a milder flavor, use a smaller clove or grate it very finely.
- Water – Use water to adjust the consistency of the tahini sauce. Add it slowly until the sauce is smooth and drizzleable, not thick or pasty.
Expert Tips
Storage instructions
- Refrigerator: Store leftover roasted carrots and lemon tahini sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the carrots gently in the oven or microwave until warmed through. Avoid reheating with the sauce already on them.
- Make-ahead: The carrots can be roasted ahead of time and reheated before serving. Make the lemon tahini sauce up to 2 days in advance and stir well before using
Serving note: Drizzle the sauce over the carrots just before serving for the best texture and flavor.
Serving suggestions
These roasted carrots pair well with roasted chicken (like my roasted chicken thighs), grilled steak, a holiday ham or baked salmon. They also work well on holiday tables alongside mashed potatoes and green beans.
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Roasted Rainbow Carrots with Lemon Tahini Sauce
Ingredients
For the Carrots:
- 2 lbs whole rainbow carrots - with tops
- 1 tablespoon avocado oil - or olive oil
- 1/2 teaspoon kosher salt
For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic - minced (or use 1/2 tsp garlic powder)
- 1/4 teaspoon salt
- 1 tablespoon avocado oil - or olive oil
- 3-4 tablespoons water - only use as much as needed
- 2 tablespoons fresh parsley - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Carrots:
- Preheat oven to 425°F.
- Wash carrots thoroughly, removing any dirt from the surface. Dry completely.
- Toss carrots with avocado oil and salt. Spread in a single layer on a baking sheet. Roast the carrots at 425°F for 15-20 minutes, flipping half way through. Carrots should be tender and lightly browned on the edges.
For the Tahini Sauce:
- While the carrots are cooking, combine tahini, lemon juice, garlic, salt, and oil in a bowl.
- Starting with one tablespoon at a time, stream in up to 1/4 cup of water to thin out the sauce until it reaches your desired consistency.
To Assemble:
- Drizzle the lemon tahini sauce over the carrots for serving. Top with chopped fresh parsley.
Notes
- I used rainbow carrots in this recipe, but you can also use any type of carrots you would like (regular orange carrots, baby carrots, etc.). You will need to adjust the cooking time accordingly depending on the size of the carrots.
- You can leave the tops on the carrots for presentation or remove them before roasting.
- Save the carrot tops for homemade vegetable stock or add them to your next pesto.
Nutrition
Nice recipe! There’s nothing better than roasted vegetables in cold weather like this
This looks delicious, and makes a perfect side for a dinner party. Thanks for sharing!
Thank you Rebekah! 🙂
Can the tahini sauce be made ahead of time?
Hi Nancy – Yes, it can!
Hey! I just tried making this, and when I added the lemon to my tahini, it got really thick and it was almost like it seized up. It tasted fine, but I was completely unable to drizzle it. Any thoughts on why?
We roasted orange carrots since rainbow ones were sold out and it was still amazing.