My family eats these honey roasted carrots with tahini sauce! A combination of sweet honey and cream, garlicky tahini is delicious. They’re easy to make, healthy, and guaranteed to disappear quickly.
These carrots with tahini sauce are one of my favorite carrot recipes! Carrots are grilled with honey until caramelized and slightly sticky, then we serve them drizzled with tahini sauce. They are incredibly delicious and make a great side dish!
These carrots are sweet and creamy (thanks to the tahini sauce). I love to serve them with mouth-watering foods like homemade falafel, which I always put in tahini sauce, hummus, soft pita bread, this easy flatbread, cooked quinoa, or homemade labneh. These carrots are so good that I often double them, because they disappear so quickly!
Key Ingredients
- Carrots: Feel free to use regular or baby carrots in this recipe. If using regular carrots, cut them into 3-inch sticks. Smaller carrots will probably need a shorter roasting time.
- Honey: I love how the honey caramelizes and turns slightly sticky on the carrots. If you want to keep this vegan, use maple syrup instead.
- Spices: I always add coriander, cumin, salt and pepper to my carrots. Some spices are lovely, too. Any Middle Eastern or Mediterranean combination would be great!
- Tahini sauce: I’ve included the details for making my favorite tahini sauce below. Dairy free and super creamy! You will need tahini, garlic, lemon juice, olive oil, salt, and warm water. It’s easy and only takes a few minutes to make.
How to Make Honey Roasted Carrots
These honey roasted carrots are easy to prepare and taste amazing. Cut your carrots into 3-inch sticks. Drizzle with olive oil, honey, salt and pepper. Add a pinch of coriander for extra flavor (I like it, but it’s optional). Then, spread them in a single layer on a baking sheet. Bake in a 400°F oven for 20 to 25 minutes or until tender and caramelized.
Then, make the tahini sauce while the carrots are hot in the oven. I talk about it all in our tahini sauce recipe, but all you need to do is mix the ingredients together, add enough water to make it glossy, and pour it over the honey roasted carrots. The sweet honey glaze and creamy tahini make an irresistible combination.
Honey Roasted Carrots with Tahini Sauce
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PREP
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COOK
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TOTAL
My favorite recipe for honey roasted carrots is made even better with our easy, homemade tahini sauce drizzle.
4 Services
You will need it
For carrots
2 kilos of carrots, grated clean or peeled
2 tablespoons of olive oil
1 tablespoon honey
1/2 teaspoon ground coriander or ground cumin
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
For the Tahini Sauce
1/3 cup (80ml) well seasoned tahini, try homemade tahini
1 clove of garlic, finely minced
2 tablespoons of fresh lemon juice
1 tablespoon of olive oil
A good pinch of sea salt
2 to 6 tablespoons of warm water
Pinch of cumin, optional
A pinch of cayenne, optional
1 tablespoon chopped fresh parsley, optional
Directions
1Preheat the oven to 400°F (204°C). Lightly grease a baking sheet or a bowl large enough to hold the carrots in one place. (A little oil in the pan prevents sticking). Or line with parchment paper.
2Cut the carrots into sticks about 2 to 3 inches long. For thicker carrots, cut them in half lengthwise for even cooking.
3Combine olive oil, honey, coriander, salt and pepper in a medium bowl. Place the carrots in a bowl and toss until they are well coated with the mixture.
4Spread the carrots in a single layer on your prepared baking sheet.
Roast in the oven for about 20 minutes or until tender and lightly browned.
5Mix tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. The mixture may thicken and look lumpy. Stir in the water, a tablespoon at a time, until the consistency of runny yogurt.
6Add cumin, cayenne pepper, and parsley. Taste for seasoning and adjust with more salt or lemon juice.
7Drizzle the tahini sauce over the roasted carrots. Serve.
Tips from Adam and Joanne
- To save: Let your carrots cool, then store them in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months. The tahini sauce stays in the refrigerator for up to 5 days.
- Vegan Practice: Substitute honey for maple syrup.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1 in 4 servings
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Calories
237
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Perfect Oils
13.5g
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Saturated Fats
1.9g
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Cholesterol
0 mg
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Sodium
451.7mg
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Carbohydrate
28.7g
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Dietary fiber
7g
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Total Sugar
15.1g
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Proteins
4.1 g
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