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Roasted Rainbow Carrots with Lemon Tahini Sauce

Roasted rainbow carrots with lemon tahini sauce make for a simple and stunning side dish for any main course. Gluten-free, dairy-free and vegan. 
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 165kcal

Ingredients

  • 2 lbs whole rainbow carrots (with tops)
  • 1 tbsp avocado oil ( or olive oil)
  • 1/2 tsp kosher salt
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic (minced (or use 1/2 tsp garlic powder))
  • 1/4 tsp salt
  • 1 tbsp avocado oil (or olive oil)
  • 1/4 cup water (as needed)
  • 1/4 cup fresh parsley (chopped)

Instructions

  • Preheat oven to 425F. 
  • 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 425F for 15-20 minutes, flipping half way through. Carrots should be tender and lightly browned on the edges. 
  • While the carrots are cooking, combine tahini, lemon juice, garlic, salt, and oil in a bowl. Steam in up to 1/4 cup of water to thin out the sauce to your desired consistency. 
  • 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. 
**If you wish, you can chop off the tops of the carrots or purchase carrots that already have them cut off. I like the look and presentation of the tops, so I left mine on. 

Nutrition

Calories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25470IU | Vitamin C: 14.8mg | Calcium: 67mg | Iron: 1mg