Oven Roasted Whole Carrots with Tahini Dressing
Roasted carrots is one of our favorite side dishes, and we know that you and the whole family will love it too. Carrots don’t take much seasoning or work to taste delicious. Their natural sugar content makes them tasty all on their own!
Also because of the sugar content and variety in color, this dish is a fan favorite among our kids. Combine that with our indulgent tahini dressing and we’re confident your kiddos will happily eat this dish too!
What is tahini?
If you’re familiar with mediterranean or middle eastern cuisine, you have probably encountered tahini. This condiment is a staple in many kitchens, and is made from toasted sesame seeds.
Tahini has a similar texture to nut butters, but is fairly unique in flavor. It is savory, earthy, and works well in dressings, sauces, and even some desserts! If you like the flavor of sesame seeds, you will like tahini.
You can find tahini at most grocery stores alongside condiments or in the international foods aisle. If you have some extra time on your hands, tahini is also super easy to make in a food processor.
How to make homemade tahini
Homemade tahini is much easier to make than expected. It only takes two ingredients and stores very well. Most tahini sauces and dressings will incorporate seasoning and other flavorful ingredients, so all you are making is the base.
You’ll need approximately one tablespoon of olive oil (both virgin olive oil and extra virgin olive oil will work for this) for every cup of sesame seeds you use.
- First, you can start by toasting the sesame seeds in the oven.
- Next, add them to your food processor and grind them up into a powder.
- Lastly, add the olive oil and pulse until smooth. If the texture is particularly dry, you can add more olive oil.
And just like that you have homemade tahini!
To extend the life of your tahini, store it in an airtight container and keep it in the fridge. Tahini will last for about a week in an airtight container in your pantry, and 4-6 weeks in your fridge.
You can freeze your homemade tahini to make it last even longer! Personally we recommend freezing it in portions using a silicone ice cube tray, that way you only have to defrost what you need. Homemade tahini can last for up to 6 months if stored in the freezer.
How to make oven roasted carrots with tahini
- Trim the greens off of your carrots and lay them out on a baking sheet. Drizzle on olive oil and sprinkle with salt and pepper. Give the pan a good shake to roll the carrots in the seasoning and ensure it evenly spreads.
- Place the carrots in a preheated oven at 425 degrees for 30 minutes. About halfway through, give the pan another shake to let the carrots roll around a bit and this will help prevent sticking.
- Separately make your tahini dressing:
- Combine yogurt, tahini, lemon juice and vinegar in a small mixing bowl.
- Add salt, pepper, and cumin to taste, followed by pomegranate molasses and water.
- Whisk together until the texture is smooth.
- Note: Feel free to add more seasoning, lemon juice, or water to achieve the taste and texture you prefer!
- Remove the carrots from the oven and serve with herbs.
- Drizzle the tahini dressing over the carrots, toasted pistachios, goat cheese crumbles, serve, and enjoy!
For another delicious side dish, try these easy Baked Sweet Potato Fries.
These carrots are delicious with our Hummus Baked Chicken.
Oven Roasted Whole Carrots with Tahini Dressing
Ingredients
- 2 lb whole colorful carrots (scrubbed and trimmed)
- 3 tbsp extra virgin olive oil
- 1/2 tsp kosher salt (more or less to taste)
- 1/2 tsp ground black pepper (more or less to taste)
Tahini Dressing
- 1/2 cup plain yogurt
- 1/4 cup tahini (stirred)
- juice of 1/2 a lemon
- 1 tsp vinegar
- 1 tsp ground cumin
- 2 tbsp pomegranate molasses
- 2 tbsp water
- 1/2 tsp kosher salt (more or less to taste)
- 1/2 tsp ground black pepper (more or less to taste)
Toppings
- 1 cup fresh mint leaves
- 1/2 cup toasted pistachios
- 1/2 cup goat cheese crumbles
Instructions
- Preheat oven to 425 degrees F.
- Trim the greens off of your carrots and lay them out on a baking sheet. Drizzle on the olive oil and sprinkle with salt and pepper. Give the pan a good shake to roll the carrots in the seasoning and ensure it evenly spreads.
- Bake in the center rack of the oven for 30-35 minutes. About halfway through, give the pan another shake to let the carrots roll around a bit and this will help prevent sticking.
Pomegranate Tahini Dressing
- Combine yogurt, tahini, lemon juice and vinegar in a small mixing bowl.Add salt, pepper, and cumin to taste, followed by pomegranate molasses and water. Whisk together until the texture is smooth. Note: It may seem thick as you whisk, but don't panic! Keep whisking until it smoothens out. If it's too thick, add 1 more tablespoon of water and whisk again.
- Note: Feel free to add more seasoning, lemon juice, or water to achieve the taste and texture you prefer!
Assembly
- In a large platter add the fresh mint. Arrange the carrots over the mint and drizzle with the tahini. Add pistachios and goat cheese. Serve warm.