Roasted Carrot With Lemon Herb Tahini Sauce (Printable Version)
Golden roasted carrots with cumin and paprika, topped with creamy lemon herb tahini drizzle and sesame seeds.
# What You'll Need:
→ Roasted Carrots
01 - 2 lbs carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Lemon Herb Tahini Sauce
07 - 1/3 cup tahini
08 - 1/4 cup fresh lemon juice (about 2 lemons)
09 - 2 tbsp water (plus more as needed)
10 - 2 tbsp fresh parsley, finely chopped
11 - 1 tbsp fresh dill, finely chopped
12 - 1 clove garlic, minced
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
→ Garnish
15 - 2 tbsp toasted sesame seeds
16 - Extra chopped fresh herbs
17 - Lemon zest
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the peeled and halved carrots with olive oil, ground cumin, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Arrange the seasoned carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and tender.
04 - While the carrots roast, whisk together tahini, fresh lemon juice, water, chopped parsley, chopped dill, minced garlic, salt, and pepper in a medium bowl. Add additional water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
05 - Transfer the roasted carrots to a serving platter and drizzle generously with the lemon herb tahini sauce.
06 - Finish with toasted sesame seeds, extra chopped herbs, and lemon zest as desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between sweet, smoky roasted carrots and that tangy lemon herb tahini will make you reconsider everything you thought about humble root vegetables.
- It comes together with almost zero effort, uses pantry staples, and looks stunning enough to serve at a dinner party without breaking a sweat.
02 -
- Tahini almost always seizes and thickens the moment you add lemon juice, so do not panic, just keep adding water a tablespoon at a time and whisking until it smooths out.
- Crowding the baking sheet is the fastest way to steam your carrots instead of roasting them, so give every piece breathing room.
03 -
- Let the carrots rest for two minutes after removing them from the oven before plating, because this helps the caramelized edges set and makes them easier to arrange.
- Toasting your sesame seeds in a dry pan for about 90 seconds until golden doubles their flavor with almost no extra effort.