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A plate of Roasted Rainbow Carrots with Lemon Tahini Sauce, drizzled with a creamy sauce and garnished with chopped fresh herbs, set on a white marble surface.
5 from 2 votes

Roasted Rainbow Carrots with Lemon Tahini Sauce

Roasted rainbow carrots with lemon tahini sauce. Roasting brings out the natural sweetness in the carrots, and the tahini sauce adds savory balance. Ready in about 30 minutes. This is also dairy-free and vegan. Great for holiday dinners or any weeknight side dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

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

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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

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
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