Outside of my front door, I crave variety: new restaurants; unexplored running routes; fresh travel destinations. Step across that threshold, however, and you’ll find a girl cozied up in the same scruffy blanket, sporting one of her 40-million identical pairs of black Gap leggings, and making Tahini Roasted Carrots.

Tahini and Cumin Roasted Carrots

My Monday through Fridays can be eerily similar. Every morning I brew a double batch of coffee, sip half in the morning with breakfast, then reheat the rest after lunch with a piece of dark chocolate (or Honey Pecan Blondies). Lunch rotates between leftovers, grilled cheese, and eggs, always with a side of greens, and the background noise is either reruns of Barefoot Contessa or NPR. Early evenings mean a quick trip to the gym/grocery store, then dinner. No matter what else is on the menu (last night it was this, and tonight I’m forecasting BLT Grilled Cheese), there’s a pan of roasted vegetables on the side, always with olive oil, salt, and pepper, always roasted at 400 degrees F.

Though I find comfort in the predictability of my routine, and I’ll forever have more projects and ideas than I do time to complete them, lately I’ve been feeling restless. Yes, I have the weekends to explore new places, but I want to find ways to add energy to my weekdays too. I’m not entirely sure what this means for me yet (I’m looking into a few different community classes at the moment), but I have at least found one small means to inject a little color into our routine:

The best way to roast carrots at home: Tahini Roasted Rainbow Carrots

Rainbow Roasted Carrots with Tahini Sauce

About This Tahini Glazed Carrots Recipe

Rainbow carrots! Aren’t they beautiful? Yes, orange carrots are nice, and I will forever be grateful to them for their super quantities of Vitamin A (and for making Healthy Carrot Cake a reality), but something about the extra burst of color makes the rainbow ones feel celebratory and exuberant. (FYI, the different colors either taste the same, or my palate isn’t delicate enough to discern a difference.)

Though carrots are sweet and lovely simply roasted with olive oil, salt, and pepper, I wanted to do something extra special for our rainbow assortment. Currently, I have a very large jar of tahini hanging out in my refrigerator, and I became curious as to how it would behave if I tossed the carrots in it prior to roasting them.

If you are unfamiliar with tahini, it is a paste made from sesame seeds that’s used in Middle Eastern cooking, best known to many as a primary ingredient in hummus. Personally, I like to think of tahini as sesame butter, because anything with the word “butter” automatically sounds more delicious, and because it’s consistency reminds me a little of natural peanut butter, one of my favorite flavor pairings with carrots.

My new favorite carrot flavor pairing: tahini, along with cumin and curry. The nuttiness of the tahini fused with the sweetness of the carrots and the heat of the cumin + curry makes a dynamite combo. These roasted carrots are comforting, surprising, and addictive. We enjoyed them the first night with simply grilled chicken, then I polished off the leftovers on top of a salad for lunch the next day.

A fast and delicious way to roast carrots using cumin and tahini

What to Serve with Tahini Roasted Carrots

More Easy Vegetable Side Dishes

The best way to roast carrots- tahini and cumin

Though I’m still brainstorming what adding diversity to my weekdays will mean in the larger picture, in my immediate view, I have tahini cumin roasted carrots adding variety to our dinner routine. The future is looking tasty indeed.

Tahini and Cumin Roasted Carrots

Tahini Roasted Carrots

5 from 1 vote
Switch up your roasted carrot routine with these tahini cumin roasted carrots. They're delicious, filled with nutrients, and so simple to make!

Cook: 35 mins
Total: 50 mins

Servings: 8 servings (can easily be halved)

Ingredients
  

  • 2 pounds carrots
  • 2 tablespoons tahini paste
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons ground curry
  • 2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt

Instructions
 

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or a silicone mat. Set aside.
  • Peel the carrots and trim the ends. If the carrots are very thick, slice them in halves or quarters so that all pieces are similar in size.
  • In a large bowl, whisk together the tahini, olive oil, curry, cumin, and salt. Add the carrots, then with your hands, toss to coat the carrots in the tahini mixture.
  • Spread the carrots in a single layer on the prepared baking sheet (use two sheets if needed—do not crowd the carrots, or they will steam instead of browning). Roast for 20 minutes, flip the carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total). If using more than one pan, switch the pans’ positions halfway through. Serve warm.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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22 Comments

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  1. Last week at this fancy restaurant, they had multicolored heirloom roasted carrots on the menu with a goat cheese “fondue,” which turned out to be more the consistency of hummus. I’m a sucker for roasted carrots, so of course I ordered it. Was more excited about the carrots than my main dish!
    And generally, that’s my feeling. I love roasted veggies, and this recipe is a great one!

  2. Ditto the comments on the great photo!

    If you like tahini you should try it spread on dense whole wheat toast drizzled with honey. It makes a divine, filling and nutritious breakfast. More protein and minerals and less fat than PB (although PB is delicious as well!)

  3. Oh boy, I hear ya! When we go out, I love to try new things. At home, I’m a total creature of habit. Thinking of which, I probably have T-shirt or two that should be thrown away. :) 

    Love the idea of tahini on these carrots. And with all of the spring carrots I’ve been seeing, I’ve got to try this!

  4. I saw the most different varieties of carrots at the farmers markets on the weekend, I normally just get the orange ones, will totes have to get on changing it up. They would really make the plate pop, especially with a splash of Tahini. :)

  5. Oh Erin I am the same – when I choose to be out in the world give me lights, camera, action!
    When I’m home from work give me gym time, Netflix, and time with Gunther (the kitcheaid) – oh and my boyfriend too!
    I love serving a side of roasted veggies with a meal. No matter the occasion, no matter the meal, there is a roasted vegetable to suit. I cannot wait to try these tahini carrots, sorry, sesame butter roasted rainbow carrots :)

  6. You got your new photo boards! Yay! They look awesome! and so does these carrots! My kinda flavors, right here!

  7. Oh I love absolutely anything with tahini!! I always drizzle it over my salads, need to try it out with roasted veggies now, looks so so delish! X

  8. These are delicious and so easy. I made a small tweak by mixing them up with a tablespoon of butter and maple syrup at the end. I sold them to my family as “carrot fries” and they gobbled them up. This one is definitely a keeper for those times you have a ton of baby carrots and a jar of tahini that needs to be used up.5 stars

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