Honey Roasted Carrots with Tahini Sauce
My family devours these honey roasted carrots with tahini sauce! The combination of sweet honey and creamy, garlicky tahini is absolutely delicious. They’re easy to make, healthy, and guaranteed to disappear fast. These carrots with tahini sauce are one of my favorite carrot recipes! The carrots are roasted with honey until caramelized and a bit sticky, and then we serve them drizzled with tahini sauce. They are incredibly delicious and make the most wonderful side! These carrots are sweet and creamy (thanks to the tahini sauce). I love serving them with savory dishes like homemade falafel, which I always dunk into tahini sauce, hummus, fluffy pita bread, this easy flatbread, cooked quinoa, or homemade labneh. These carrots are so good that I often double it, because they disappear fast! Key Ingredients Carrots: Feel free to use regular or baby carrots for this recipe. If using regular carrots, cut them into 3-inch sticks. Smaller carrots will likely require a slightly shorter roasting time. Honey: I love how the honey caramelizes and turns a little 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. Other spices are lovely, too. Any Middle Eastern or Mediterranean blend would be great! Tahini Sauce: I’ve included details for making my favorite tahini sauce below. It’s dairy-free and so creamy! You’ll need tahini, garlic, lemon juice, olive oil, salt, and warm water. It’s easy and takes a couple of minutes to make. Carrots: Feel free to use regular or baby carrots for this recipe. If using regular carrots, cut them into 3-inch sticks. Smaller carrots will likely require a slightly shorter roasting time. Honey: I love how the honey caramelizes and turns a little 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. Other spices are lovely, too. Any Middle Eastern or Mediterranean blend would be great! Tahini Sauce: I’ve included details for making my favorite tahini sauce below. It’s dairy-free and so creamy! You’ll need tahini, garlic, lemon juice, olive oil, salt, and warm water. It’s easy and takes a couple of minutes to make. How to Make Honey Roasted Carrots These roasted carrots with honey are easy to prepare and taste incredible. Cut your carrots into 3-inch sticks. Toss with olive oil, honey, salt, and pepper. Add a pinch of coriander for an extra flavor boost (I love it, but it’s optional). Then, spread them in a single layer on a baking sheet. Roast in a 400°F oven for 20 to 25 minutes or until tender and caramelized. Then, make the tahini sauce while the carrots roast in the oven. I talk all about it in our tahini sauce recipe, but all you need to do is whisk the ingredients together, add enough water so it drizzles, and then spoon it all over the honey roasted carrots. The sweet honey glaze and creamy tahini make an irresistible combination. Honey Roasted Carrots with Tahini Sauce PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins My favorite recipe for honey roasted carrots is made even better with a drizzle of our simple, homemade tahini sauce. 4 Servings You Will Need For Carrots 2 pounds carrots, scrubbed clean or peeled 2 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon ground coriander or ground cumin 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1/3 cup (80ml) well-stirred tahini, try homemade tahini 1 garlic clove, finely grated 2 tablespoons fresh lemon juice 1 tablespoon olive oil Pinch fine sea salt 2 to 6 tablespoons lukewarm water Pinch cumin, optional Pinch cayenne, optional 1 tablespoon chopped fresh parsley, optional Directions 1Preheat the oven to 400°F (204°C). Lightly grease a baking sheet or dish large enough to hold the carrots in a single layer. (A little oil on 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. 3Whisk together the olive oil, honey, coriander, salt, and pepper in a medium bowl. Add the carrots to the bowl and toss them until they’re 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. 5Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. The mixture may thicken and look lumpy. Whisk in the water, a tablespoon at a time, until the consistency of runny yogurt. 6Stir in the cumin, cayenne pepper, and parsley. Taste for seasoning and adjust with additional salt or lemon juice. 7Drizzle the tahini sauce over the roasted carrots. Serve. 1Preheat the oven to 400°F (204°C). Lightly grease a baking sheet or dish large enough to hold the carrots in a single layer. (A little oil on 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. 3Whisk together the olive oil, honey, coriander, salt, and pepper in a medium bowl. Add the carrots to the bowl and toss them until they’re 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. 5Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. The mixture may thicken and look lumpy. Whisk in the water, a tablespoon at a time, until the consistency of runny yogurt. 6Stir in the cumin, cayenne pepper, and parsley. Taste for seasoning and adjust with additional salt or lemon juice. 7Drizzle the tahini sauce over the roasted carrots. Serve. Adam and Joanne's Tips Storing: Allow your carrots to cool, then store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Tahini sauce lasts in the refrigerator for up to 5 days. Vegan adaptation: Substitute the honey for maple syrup. The nutrition facts provided below are estimates. Storing: Allow your carrots to cool, then store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Tahini sauce lasts in the refrigerator for up to 5 days. Vegan adaptation: Substitute the honey for maple syrup. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 4 servings / Calories 237 / Total Fat 13.5g / Saturated Fat 1.9g / Cholesterol 0mg / Sodium 451.7mg / Carbohydrate 28.7g / Dietary Fiber 7g / Total Sugars 15.1g / Protein 4.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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