Roasted Carrots with Easy Tahini Sauce


As I look into making meals for this upcoming week, my priorities are: healthy and minimal (which means lot of roasted and sautéed veggies).

Playing around with simple seasonings and sauces keeps it interesting. I’m always finding new ways to add in flavor. This 3-ingredient lemon tahini sauce lasts all week and can be used to top any roasted veggie. It’s also a great topping for a bowl of roasted veggies & grains. Today I used it to boost the flavors of a bowl of farro, roasted cauliflower, winter squash, carrots, & tofu.

Roasted Carrots with Tahini Sauce & Sesame Seeds

  • 1 bunch carrots, peeled and cut into matchsticks

  • 1-2 tablespoons extra virgin olive oil

  • sea salt, to taste

  • 1 tablespoons sesame seeds

  • lemon tahini sauce (see below)

Lemon Tahini Sauce

  • Juice & zest of 1 lemon

  • 1/4 cup tahini

  • 1 teaspoon of minced garlic (about 2 cloves)

  • 1/4 cup boiling water

  • 1/2 teaspoon sea salt

Preheat oven to 400. Toss carrots in olive oil and sea salt. Spread carrots out onto a baking sheet. Place carrots in oven near the bottom rack for 15 minutes. After 15 minutes, check to see if the bottom side of the carrots are brown. If so, flip them and continue to roast for 5-10 minutes, until tender. Remove from oven and set aside.

Combine all ingredients for the lemon tahini sauce in a medium bowl. Using a whisk, whisk to thoroughly combine. Spoon the lemon tahini sauce and sesame seeds over the carrots right before serving.

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