Easy oven roasted carrots with Middle Eastern flavors! The tahini sauce with maple syrup, lemon, and a little cayenne makes this a perfect side dish for fall.
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I make roasted vegetables a lot during the week. And they are great, and flavorful, and enjoyable just as they are. But sometimes, you want to jazz them up a bit.
That's where these oven roasted carrots come in. They are jazzed up first with a little cumin, because carrots love cumin.
Then: tahini sauce! A weeknight flavor savior! I've touted the joys of tahini sauce on roasted vegetables before, in this recipe for roasted butternut squash.
But this version of the sauce is a little different, with a touch of maple syrup that makes it perfect for fall.
It's also perfect if you're looking for vegan Thanksgiving sides. And it has so much flavor that you'll want to make it all the time, no matter what is - or isn't - in it.
Who could've thought oven roasted carrots could be so interesting? Middle Eastern flavors are the key! Cumin, tahini, lemon—yum! Don't skip the cilantro. It lends a wonderful light, brightness that you don't want to miss.
And with just a handful of ingredients, they are also quite simple to make. Very little chopping, a quick stir of the sauce and you're done!
Try these on a weeknight and see what happens! Your routine just might be transformed!
Oven Roasted Carrots with Tahini Sauce and Cilantro
Preheat the oven to 375 F. Place racks in the upper and lower thirds of the oven.
Zest and juice the lemon and set aside.
Peel the carrots with a vegetable peeler, and trim both ends.
Do you have to peel carrots before roasting?
Technically, no. The peel on a carrot is edible. But sometimes the outer skin of the carrot can be a bit tough when roasted. If you choose to leave the peel on, look for smaller, delicate heirloom carrots, which have a more tender skin, and be sure to scrub them thoroughly before cooking.
With a good long chef's knife, slice the carrots in half lengthwise. If you have some carrots that are a lot thicker than the others, cut them into fourths lengthwise.
Coat the carrots with olive oil and cumin and season with salt. Divide the carrots between two sheet pans, laying them cut-side down.
Are roasted carrots good for you?
Yes! Actually roasting carrots makes them healthier than eating them raw, because the cooking makes the nutrients easier to absorb. Carrots are full of beta carotene, fiber, potassium and phytonutrients.
Roast for 20 minutes, until carrots begin to get brown and caramelized. Flip the carrots over and put back in the oven, rotating the pans from top rack to bottom rack.
Roast for 5 more minutes, or until carrots are cooked all the way through and browned to your liking.
While the carrots are roasting, combine the tahini, lemon juice, maple syrup, cayenne pepper and a pinch of salt in a small bowl.
Tahini sometimes looks like its curdling when you mix in other liquids, but don't worry. Just keep going and it will smooth out.
When the carrots are done, transfer them to a serving plate, drizzle with the tahini sauce and sprinkle the lemon zest and cilantro on top. Add sea salt such as Maldon to taste. Serve the remaining sauce on the side at the table.
More Middle Eastern Recipes
- Fresh Green Bean Salad with Red Peppers, Capers, and Herbs (Vegan)
- Roasted Butternut Squash with Red Onion, Tahini, and Za'atar (Vegan)
More Vegan Recipes
- Harissa Roasted Butternut Squash Salad with Toasted Squash Seeds
- Sautéed Beet Greens with Garlic and Crushed Red Pepper
- 2 lbs carrots
- 4.5 tbsp olive oil divided
- 1 tsp cumin
- 2 tbsp tahini
- 1 tbsp fresh squeezed lemon juice
- 1 tsp real maple syrup
- dash cayenne pepper
- fresh cilantro
- kosher salt
- Preheat the oven to 375 F. Place racks in the upper and lower thirds of the oven.
- Zest and juice the lemon and set both aside.
- Peel the carrots with a vegetable peeler, and trim both ends. Slice the carrots in half lengthwise.
- Coat the carrots with 2 tbsp of the olive oil and cumin, and season with salt. Divide the carrots between two sheet pans, laying them cut-side down
- Roast for 20 minutes, until carrots begin to get brown and caramelized. Flip the carrots over and put back in the oven, rotating the pans from top rack to bottom rack. Roast for 5 more minutes, or until carrots are cooked all the way through and browned to your liking.
- While the carrots are roasting, whisk together the tahini, lemon juice, maple syrup, cayenne pepper and a pinch of salt in a small bowl.
- When carrots are done, transfer to a plate, drizzle with tahini sauce, and top with fresh cilantro and the lemon zest. Add sea salt to taste. You can serve any extra sauce on the side.
- This recipe is adapted from Adeena Sussman's cookbook, Sababa: Fresh, Sunny Flavors From My Israeli Kitchen.
- Tahini sometimes looks like its curdling when you mix in other liquids, but don't worry if this happens when you are stirring the sauce. Just keep going and it will smooth out.
- Try to use carrots that are similar in length and width. If you have some that are a lot thicker than others, just cut them into fourths so everything will cook evenly.