Roasted carrots with tahini sauce

I have a new favorite vegetable side dish for you—roasted carrots.

Like those other vegetables, carrots develop deep, concentrated flavor as they roast in the oven. So delicious! Carrots are also affordable and easy to keep on hand and.

Today, I’m sharing my recipe for perfect roasted carrots.I love variety and I know you do, too, so I developed a fun dip for it. It even can be served as a compelet meal with this delicious dip.

In this recipe I've chosen a tahini dip sauce for you with some pomegranent seeds. It is delicious! It is creamy and flavourable. Who knew carrots could be so tempting?

Roasting really brings out carrots’ best qualities. To make them, just toss carrots with olive oil, salt, and pepper and a few garlics. Bake until they’re golden on the edges and tender throughout about 20 minutes.


1 kilo carrots

2 tablespoons extra-virgin olive oil

1 teaspoon fine sea salt

Freshly ground black pepper, to taste

For tahini sauce:

2 teaspoons fresh lemon juice

2 tablespoons tahini

1 tbsp olive oil

salt & pepper to taste

2 tbsp Persian barberries or pomegranent seeds

2 tbsp unsalted pistachios

In a small bowl, add 2 tbsp of tahini and mix it with lemon juice, salt and pepper.

Keep it in the fridge for half an hour. When it is ready, take it out of the fridge and mix it with olive oil. You can always add a tbsp of water to your sauce as well. serve it on you roasted carrots.

Add crushed pistachios and barberries to garnish it.