Oven Roasted Whole Carrots with Tahini Dressing
These carrots are delicious on their own, but top it with tahini dressing, fresh mint, and pistachios to take them up a notch!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Appetizer, Side Dish
Keyword: easy side dish, easy tahini dressing, holiday side dish, oven roasted carrots, roasted carrots, tahini, tahini dressing
Servings: 4 servings
Roasted Carrots:
- 2 pounds whole colorful or regular carrots scrubbed and trimmed
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt more or less to taste
- 1/2 teaspoon ground black pepper more or less to taste
Tahini Dressing:
- 3/4 cup plain yogurt
- 1/4 cup tahini stirred
- Juice of 1/2 a lemon
- 1 teaspoon white vinegar
- Optional: 2 Tablespoons pomegranate molasses
- 1/2 teaspoon kosher salt more or less to taste
- 1/2 teaspoon ground black pepper more or less to taste
- 1 teaspoon ground cumin
- 2 Tablespoon water
Toppings:
- 1/2 cup fresh mint leaves
- 1/2 cup toasted chopped pistachios or optional topping, goat cheese
Roasted Carrots:
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Trim the greens off the carrots, and lay them out in a single layer on a baking sheet.
2 pounds whole colorful or regular carrots
Drizzle the carrots with 3 tablespoons of extra virgin olive oil, and sprinkle with 1/2 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. Give the pan a good shake to roll the carrots in the seasoning and ensure it spreads evenly.
3 Tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper
Bake the carrots in the center rack of the oven for 30-35 minutes or until tender. About halfway through the cooking time, give the pan another shake to let the carrots roll around a bit. This will help prevent them from sticking.
Tahini Dressing:
In a small mixing bowl, combine 3/4 cup plain yogurt, 1/4 cup tahini (stirred), the juice of 1/2 a lemon, 1 teaspoon of vinegar, and pomegranate molasses, if using.
3/4 cup plain yogurt, 1/4 cup tahini, Juice of 1/2 a lemon, 1 teaspoon white vinegar, Optional: 2 Tablespoons pomegranate molasses
Add 1/2 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, and 1 teaspoon of ground cumin to the mixture. Adjust the seasonings to taste.
1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin
Add 2 tablespoons of water, and whisk together until the texture is smooth. Note: The dressing may seem thick, but don't panic! Keep whisking until it smoothes out. If it's too thick, add 1 more tablespoon of water, and whisk again. Feel free to adjust the seasonings, lemon juice, or water to achieve the taste texture desired.
2 Tablespoon water
Assembly:
Spread the tahini dressing on a serving platter.
Arrange the carrots on top.
Sprinkle fresh mint leave on top followed by mint and toasted chopped pistachios or crumbled goat cheese, if desired.
1/2 cup fresh mint leaves, 1/2 cup toasted chopped pistachios
Serving: 1serving | Calories: 412kcal | Carbohydrates: 37g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 760mg | Potassium: 1055mg | Fiber: 9g | Sugar: 17g | Vitamin A: 38212IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 3mg