Cumin Roasted Carrots with Tahini Dressing

These roasted carrots are a hearty and delicious side, perfect for the colder months. They’re vegan, too!

The “tahini carrots ottolenghi” is a recipe created by British chef Yotam Ottolenghi. It’s a great dish to serve at any meal. The carrots are roasted with cumin and the dressing is made of tahini, lemon juice, garlic, and olive oil.

Can I just say how grateful I am that Halloween is gone and that November, or Thanksgiving month, has arrived? In October, all I can think about is November and all the goodies I’ll be eating on Thanksgiving Day. Of course, the days after Thanksgiving are the finest, since leftovers are the best. 

I’m getting ahead of myself, however. Let’s discuss Thanksgiving sides, like these beautiful cumin roasted carrots with tahini dressing. YEEEE. Giving veggies the “star treatment” is a popular cuisine trend right now. Instead of just boiling or sautéing vegetables, restaurants and chefs are infusing them with a variety of tastes. They’re braised, roasted, then topped with a variety of unusual ingredients.

Take, for example, these cooked carrots in the oven. Carrots aren’t all they’re made of. They’re a taste and texture powerhouse. Crispy, tender, burnt, crunchy, moist, fresh, and a touch rich, they’re delicious. Carrots have a lot to say about them.

The fact that they are so simple is maybe the nicest part. Toss them with cumin and olive oil, then bake them with a dressing you’ve made while they’re cooking. Because any Thanksgiving expert (like me heheh) knows that the key to organizing a fantastic Thanksgiving is to choose foods that maximize taste while requiring the least amount of time in the kitchen.

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Carrots, how to roast them

It’s all about timing when it comes to roasting carrots. You want to roast the carrots at a high temperature so that the outsides become somewhat caramelized, but you also want to roast them long enough so that they cook all the way through. Here’s how to roast carrots in a nutshell: 

Prepare the carrots by carefully washing them and removing the stems. Toss them in a little olive oil (you’ll only need a little! The carrots should be gently coated with oil, but not drenched in it). Season with salt and cumin. 

Roast the carrots – Large carrots (not the small carrots sold in packs) should be roasted for about 40 minutes at a high temperature. To ensure the carrots are cooked through evenly, toss them halfway through with a spatula to prevent them from browning too much on one side.

Plate the carrots and sprinkle them with the yogurt and tahini dressing as soon as they come out of the oven. I also added sesame seeds and chopped parsley to my cumin roasted carrots, but this is completely optional. 

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Good luck with your meal!

Print

These cumin roasted carrots with tahini sauce are a simple, tasty, and distinctive Christmas side dish. Plus, they just take 5 minutes to make!

  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 4 1x yield
  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 4 1x yield

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 4 1x yield

Ingredients

To make the roasted carrots, combine all of the ingredients in a large mixing bowl.

  • 12–15 carrots in various colors
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin powder
  • salt (1/4 teaspoon)

To make the tahini dressing, combine the tahini, lemon juice, and olive oil in

  • tahini (tahini) (tahini) (tahini)
  • 2 tblsp. plain greek yogurt
  • a quarter-cup of lemon juice
  • salt (1/4 teaspoon)
  • garnish with sesame seeds and chopped parsley

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Carrots should be well washed and stalks removed. Toss in the cumin and salt, then drizzle with olive oil.
  3. Carrots should be placed on a roasting tray. Roast for 40 minutes, turning carrots halfway through with a spatula.
  4. Make the dressing while the carrots are roasting. In a small mixing dish, combine all of the ingredients. Place the cooked carrots on a serving platter and sprinkle with the dressing, sesame seeds, and parsley.

More tahini recipes may be found at: 

The World’s Best Tahini Chocolate Chip Cookies

Date Energy Balls with Chocolate Tahini

Tahini Hot Chocolate by Liquid Gold

Granola Bars with Raw Tahini, Popped Quinoa, and Cacao Nibs

My Favorite Homemade Hummus Recipe (in 5 Minutes)

This recipe for “honey, cumin roasted carrots” is a delicious and simple side dish. The honey provides the sweetness that complements the nutty flavor of the cumin. This recipe can be made in about an hour and it’s perfect for a weeknight meal.

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