Roasted Carrots Lemon Herb Tahini (Printable)
Sweet caramelized roasted carrots finished with a lemon-herb tahini drizzle and fresh parsley and dill.
# List of ingredients:
→ Vegetables
01 - 2 pounds carrots, peeled and cut into sticks or left whole if thin
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Lemon Herb Tahini Drizzle
05 - 1/3 cup tahini
06 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
07 - 1 tablespoon olive oil
08 - 1 clove garlic, finely minced
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh dill
11 - 2 to 4 tablespoons water, as needed for thinning
12 - 1/4 teaspoon sea salt
13 - Zest of 1/2 lemon
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss carrots with olive oil, sea salt, and black pepper. Arrange in a single layer on the prepared sheet.
03 - Roast for 25 to 30 minutes, rotating halfway, until carrots are golden and tender with caramelized edges.
04 - While carrots roast, whisk tahini, lemon juice, olive oil, garlic, parsley, dill, sea salt, and lemon zest until combined. Gradually whisk in water until the sauce is creamy and pourable.
05 - Arrange roasted carrots on a serving platter. Drizzle with lemon herb tahini sauce and garnish with additional herbs if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The lemon tahini drizzle is so tangy and creamy it could turn any vegetable skeptic into a fan.
- Leftovers, if you have any, are just as delicious the next day, whether cold or tossed into a salad.
02 -
- Once, I rushed and threw the carrots onto a crowded pan—don’t do it unless you want them to steam instead of roast.
- Lemon zest is the unsung hero here; without it the sauce loses that extra sparkle.
03 -
- Stir your tahini well before measuring—it can separate in the jar.
- Switch up the herbs for what’s in season; mint or cilantro work beautifully in the drizzle.