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Roasted Carrots with Tahini and Pomegranates

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


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


  • 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


  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.


  • 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


  • 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

Keywords: carrots, tahini, pomegranate, vegan, vegetarian, sides