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    Home » Garden To Table

    Roasted Whole Carrots with Tahini Sauce

    Published: Jan 13, 2019 · Modified: Nov 11, 2023 · 2 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    These easy roasted whole carrots are served with a quick tahini yogurt sauce, and make a gorgeous and delicious side dish.

    whole roasted carrots on a serving tray with tahini sauce

    A few weeks ago, I was wandering through the produce aisle at the grocery store when some carrots stopped me in my tracks.

    I am easily distracted by produce.

    They were multicolored rainbow carrots with their leafy heads still attached.

    They were exquisite.

    I took them home, scrubbed them, looked at them lovingly, texted all my friends about the pretty carrots, felt sad when they didn't seem as excited as I was, and then-- got cooking.

    These roasted whole carrots are served with an easy tahini sauce, and are a gorgeous and healthy side dish.

    rainbow carrots

    Do I Need to Peel the Carrots?

    No!  In fact, in my opinion, they taste better when you don't peel them.

    Just make sure you scrub the skins before cooking.

    And of course-- if you prefer peeled carrots, go right ahead!

    Can I Use Regular Orange Carrots?

    Of course you can!

    Where Can I Find Heirloom Rainbow Carrots?

    They should be in the produce section at your usual grocery store, but they might only show up during peak carrot season (late spring and fall).

    It's easier for me to find them with the organic produce. 

    Can I Cut The Carrots Instead of Roasting them Whole?

    Yes!  Just make sure to keep an eye on them-- if you cut them into thinner pieces, they'll probably roast more quickly.

    Other Sauces for Whole Roasted Carrots

    I like the savory flavor that the tahini adds to the sweet whole roasted carrots.  These carrots are also delicious with the same yogurt sauce recipe without the tahini.

    If you prefer a sweet topping for your carrots, try serving them with honey butter or make maple roasted carrots.

    Can I Use the Carrot Tops?

    Yes!  Try using them in this carrot top chimichurri.

    whole roasted carrots in a serving dish

    whole roasted carrots on a serving tray with tahini sauce
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Roasted Whole Carrots with Tahini Sauce

    These easy roasted whole carrots are served with a quick tahini yogurt sauce, and make a gorgeous and delicious side dish.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 10 people
    Calories: 90kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
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    Ingredients

    Roasted Carrots:

    • 20 whole carrots, tops removed Cut any extra-thick carrots in half lengthwise
    • 2 tablespoons olive oil
    • 1 teaspoon red pepper flakes
    • ½ teaspoon sea salt

    Tahini Sauce:

    • ½ cup plain Greek yogurt
    • 1 lemon, zested + juiced
    • 2 teaspoons tahini (sesame seed paste)
    • pinch salt, to taste

    Instructions

    • Preheat oven to 400ºF.
    • Arrange carrots in a single layer on a baking sheet.  Drizzle with oil.  Sprinkle red pepper flakes and salt over the carrots.
    • Roast 20-25 minutes, or until carrots are tender.  Turn carrots after 10 minutes.
    • Mix together all tahini sauce ingredients.  Taste sauce, and add more tahini if desired.
    • Serve carrots whole with sauce on the side.

    Nutrition

    Calories: 90kcal (5%) | Carbohydrates: 13g (4%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 208mg (9%) | Potassium: 428mg (12%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 20444IU (409%) | Vitamin C: 13mg (16%) | Calcium: 56mg (6%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes

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    Comments

    1. Dawn says

      January 14, 2019 at 8:08 am

      5 stars
      Love when you find carrots with the greens still intact - so pretty! Roasting veggies really takes them to another level and these sound delicious, especially with that tahini sauce 🙂

      Reply
    2. Holly says

      January 19, 2019 at 9:36 am

      5 stars
      Oh aren't those colors gorgeous! I love how you roasted the whole carrot and let the vegetable shine. That sauce really does add an extra layer of making this a special dish.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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