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    Home » Recipes » Appetizers

    Roasted Carrots with Tahini and Pomegranates

    Jan 16, 2020 · Modified: Jan 10, 2022 by Gönül

    Jump to Recipe

    Super easy recipe for roasted carrots with tahini: less than 5 ingredients and under 5 minutes prep time!

    Roasted Carrots with Tahini

    Watch how to make them in this video:

    I absolutely LOVE the taste of roasted root vegetables. Carrots, potatoes, parsnips... I made peace with winter thanks to them. Here is a super simple recipe for a delicious side next time you have some carrots and tahini on hand. Did I mention how simple it was?

    What is in Roasted Carrots with Tahini

    Only a few key ingredients:

    • 6 carrots
    • 1 tablespoon olive oil
    • 1 tablespoon tahini
    • 1 teaspoon lemon juice
    • 1 teaspoon drinking water
    • salt & pepper to taste
    • pomegranate & pumpkin seeds to garnish
    Roasted Carrots with Tahini

    How to Make Roasted Carrots with Tahini

    1. Preheat the oven to 375 degrees F.
    2. Thoroughly wash the carrots, then pat dry and place on a lined baking sheet. Cover with olive oil. 
    3. Sprinkle with salt & pepper then place into the oven for 40 minutes, or until carrots are tender.
    4. To make the tahini sauce, mix tahini, lemon juice, and as much water as necessary until smooth.
    5. When carrots are done, drizzle tahini sauce all over them, and garnish with pomegranate & pumpkin seeds.

    Few tips to get this recipe perfect the very first time:

    • Depending on how runny the tahini brand you are using is, you may need more or less water. Aim for a dressing consistency.
    • You may also add the pumpkin seeds onto the carrots while they're still in the oven for an extra roast. Don't go beyond 5-10 minutes or they may burn.
    Roasted Carrots with Tahini

    Optimizing Nutrition for Roasted Carrots with Tahini

    Ditch the EVOO, reduce/omit the salt, and you're good to go to make this recipe whole-food-plant-based-friendly.

    Also, buy different colored carrots as much as you can. They don't say "eat the rainbow" for no reason: what gives plants their distinct color ultimately determines the different antioxidants contained in them. They look gorgeous that way, too!

    Looking for other Middle Eastern recipes?

    Try these other recipes for your next feast:

    • vegan meatballs: traditional çiğ köfte
    • vegan fava bean puree with dill
    • turkish rice pilaf with chickpeas: nohutlu pilav
    • mediterranean vegetable stew: türlü
    • red pepper and walnut spread: acuka

    …or desserts:

    • vegan turmeric rice pudding (turkish zerde)
    • easy vegan pumpkin dessert
    Roasted Carrots with Tahini

    Don’t forget to let me know in the comments if you make this recipe!

    You can also save it for later on Pinterest, and keep in touch with me on Instagram, or by sending an email!

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    📖 Recipe

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    Roasted Carrots with Tahini and Pomegranates


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    5 from 1 review

    • Author: Gonul
    • Total Time: 45 minutes
    • Yield: 4 Servings 1x
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    Description

    Super easy recipe for roasted carrots with tahini: less than 5 ingredients and under 5-minute prep time!


    Ingredients

    Scale
    • 6 carrots
    • 1 tbsp olive oil
    • 1 tbsp tahini
    • 1 tsp lemon juice
    • 1 tsp drinking water
    • salt & pepper to taste
    • pomegranate & pumpkin seeds to garnish

    Instructions

    1. Preheat the oven to 375 degrees F.
    2. Thoroughly wash the carrots, then pat dry and place on a lined baking sheet. Cover with olive oil. 
    3. Sprinkle with salt & pepper then place into the oven for 40 minutes, or until carrots are tender.
    4. To make the tahini sauce, mix tahini, lemon juice, and as much water as necessary until smooth.
    5. When carrots are done, drizzle tahini sauce all over them, and garnish with pomegranate & pumpkin seeds.

    Notes

    • Depending on how runny the tahini brand you are using is, you may need more or less water. Aim for a dressing consistency.
    • You may also add the pumpkin seeds onto the carrots while they're still in the oven for an extra roast. Don't go beyond 5-10 minutes or they may burn.
    • Prep Time: 5 minutes
    • Cook Time: 40 minutes
    • Category: Sides
    • Method: Roast
    • Cuisine: Middle Eastern

    Nutrition

    • Serving Size:
    • Calories: 133
    • Sugar: 11.1 g
    • Sodium: 77.2 mg
    • Fat: 6.3 g
    • Carbohydrates: 19.4 g
    • Fiber: 4.9 g
    • Protein: 2.4 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @aegeandelight on Instagram and hashtag it #aegeandelight

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    Reader Interactions

    Comments

    1. Elizabeth Madsen

      December 12, 2019 at 11:24 am

      Oh my goodness these roasted carrots look absolutely incredible! I want to bite my screen!






      Reply
      • Gonul

        December 16, 2019 at 9:19 pm

        Thanks so much Elizabeth!! 🙂

        Reply

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    Hi! I'm Gönül

    I share flavorful vegan recipes that are mostly from the Aegean. It is a cuisine filled with incidentally-vegan gems and I can't wait for you to try some of them!

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