Roasted Carrots with Green Tahini

Oven roasted carrots with Green tahini Sauce. An exotic side-dish bursting with Middle Eastern flavours. This recipe combines wonderful Mediterranean spices with baby carrots which are roasted to perfection and served along with green tahini sauce and dukkah. A quick 25-minute healthy vegetable side dish that doubles down as the perfect Thanksgiving, Christmas, and Easter dinner side dish to serve to family and friends.

If you’re looking to add new flavour to your table, for dinner or at a holiday feast, you’ll surprise guests with this simply divine roasted carrot with green tahini sauce recipe. This dish has the perfect flavour and texture to transport you to the Middle East in just one bite.

What are Middle Eastern Spices?

Whenever I think of Middle East, I think of bustling markets with piles and piles of spices, and traditions of many unique countries combining together into a culinary delight. Middle Eastern cuisine is known for its rich and flavourful use of spices that create aromatic and distinctive tastes in dishes. These spices play a crucial role in Middle Eastern cooking, enhancing the flavours of meats, vegetables, rice, and more. Here’s an introduction to some commonly used Middle Eastern spices:

1. Cumin: Adds a warm, earthy flavour to various dishes, commonly used in spice blends and meats.
2. Coriander: Both seeds and leaves are used; seeds offer a citrusy, nutty flavour, often toasted for spice mixes.
3. Turmeric: A vibrant spice with a slightly bitter taste, used in rice, stews, and to add colour to dishes.
4. Sumac: Provides a tangy, lemony flavour and adds colour to salads, meats, and spice blends like za’atar.
5. Paprika: Ranges from mild to hot, adds color and a subtle peppery taste to dishes.
6. Cinnamon: Used in both sweet and savoury dishes for warmth and sweetness.
7. Cardamom: Offers a unique, strong flavour used in coffee, desserts, and meat marinades.
8. Nutmeg: Adds a warm, nutty flavour, used in spice blends and desserts.
9. Saffron: Known for its distinct flavour and colour, used in rice dishes, stews, and sweets.
10. Aleppo Pepper: Mild chilli pepper with fruity, tangy notes, adds flavour and mild heat to dishes.
11. Za’atar: A blend including thyme, sumac, sesame seeds, and salt, used as a seasoning on bread, meats, and vegetables.

These spices are fundamental in Middle Eastern cuisine, contributing to its unique taste profile and cultural significance in cooking traditions across the region.

How To Make Roasted Carrots in 5 Easy Steps:

• Stir together the seasoning and oil.
• Coat well with carrots in a bowl.
• Spread onto a sheet pan.
• Bake in oven for 25-30 minutes.
• Drizzle with the tahini sauce and dukkah

The Best Green Tahini Sauce

The carrots are delicious on their own, but you’ll find this green tahini sauce irresistible. I believe the creaminess of the tahini, the freshness of parsley, the zesty lemon, and, of course, the extra garlic all combine to make it fantastic. Plus, it’s incredibly easy – just chuck all the ingredients into a food processor. If you prefer a thinner consistency, add a bit more water.

Ingredients Used to Make Green Tahini Sauce

• tahini
• garlic
• fresh parsley leaves
• soy sauce
• lemon juice
• agave syrup
• olive oil

Helpful tips and tricks for Roasted carrots:

It doesn’t get any easier. Follow our top tips for achieving tender, caramelised, and flavourful roasted carrots:

• Peel carrots or leave them with skin on (you don’t need to peel carrots as long as they are washed and scrubbed clean to remove any dirt). We prefer the flavour and texture of peeled roasted carrots.

• We have use whole rainbow carrots but you can use any carrots but Cut evenly. The more evenly you cut the pieces, the more evenly they will cook.
• Drizzle with HALF the sauce. This is where the secret lies to getting maximum flavour out of your roasted carrots! When the remaining sauce is drizzled over them for finishing with the perfect glaze, texture , and with incredible flavours all over these carrots!
• We recommend cooking at 190°C for 25-30 minutes, or until tender and browned on the edges. This temperature allows the carrots to brown nicely while also cooking through without burning.

Looking for More Holiday Recipe? Here are few of my favourites:

1. Sunshine Margarita with Passion Fruit
2. Rustic and Rich Pumpkin Spiced Latte
3. Roasted Sweet Potato and Feta Dip

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Roasted Carrots with Green Tahini

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

For the Roasted Carrots

• 700 grams rainbow carrots
• 2 tbsp olive oil
• 1 tbsp cumin powder
• 1 tsp cinnamon powder
• ¼ tsp dried ginger powder
• ¼ tsp dried mint
• ½ tsp paprika or pul biber
• 2 tsp sumac
• 1 tbsp pomegranate molasses
• 1 tbsp honey
• Salt to taste

For the Green Tahini Sauce

• 1/4 cup tahini
• 1 clove garlic
• Handful of fresh parsley leaves
• ½ tbsp soy sauce
• ½ tbsp lemon juice
• 1 tsp agave syrup
• 1 tbsp olive oil

method

1. Preheat the oven at 190°C.
2. Begin by cutting the ends of the rainbow carrots. Wash and peel the carrots as needed.
3. In a shallow bowl, whisk together the olive oil, ground cumin, ground cinnamon, ground ginger, dried mint, paprika, sumac, pomegranate molasses, honey, and salt. Add the peeled carrots and toss to coat in  ¾ of the mix.
4. Prepare a sheet pan by lining it with parchment paper. Lay the carrots on the sheet and drizzle with 1/2 tbsp olive oil on top. Roast in the oven for 20 to 25minutes, or until the carrots are a bit tender and a light golden brown.
5. Remove from the oven, add the remaining spice mix and mix well. Put in the oven for further 5-7 minutes, or until the carrots are tender and glazed. (do keep an eye that they don't burn as we have honey in the spice mix)
6. In the meantime, add all the ingredients of the tahini sauce in a high speed blender and whizz until smooth. Add little water at a time to get the desired consistency.
7. Serve the carrots warm with a drizzle of the sauce, sprinkled with parsley, mint, dukkah and pomegranate.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!