Cumin Roasted Carrots with Tahini Dressing

Can I just say, thank god Halloween is over and it’s November aka Thanksgiving month? Like, all I can do in October is think about November and and all the foods I’m going to eat on Thanksgiving day. And of course the days after Thanksgiving, because leftovers are the absolute best. 

But I’m getting ahead of myself. Let’s talk about Thanksgiving sides like these gorgeous cumin roasted carrots with tahini dressing. YEEEE. A big trend in food right now is giving vegetables the “star treatment.” This means that instead of simply boiling or sauteeing veggies, restaurants and chefs are adding tons of flavors to vegetables. They’re being braised, roasted, and topped with interesting ingredient combinations.

Case in point, these oven roasted carrots. They are not just carrots. They are a powerhouse of flavor and texture. They’re crispy, soft, charred, crunchy, moist, fresh, and a little rich. That’s a lot to say for carrots.

Perhaps the best part is how easy these are. Toss them in cumin and olive oil, then whisk up a dressing while they’re in the oven. Because any Thanksgiving connoisseur (like myself heheh) knows that the secret to hosting a fab Thanksgiving is choosing dishes that maximize flavor while minimizing hands on time.

Cumin Roasted Carrots with Tahini Dressing in baking dish

How to roast carrots

Roasting carrots perfectly is all about timing. You want the oven at a high heat so the outsides of the carrots get slightly caramelized, yet you also have to roast the carrots long enough that they actually cook all the way through. Here’s the rundown of how to roast carrots: 

Prep the carrots — Wash the carrots thoroughly and remove the stems. Toss them in a little olive oil (you need less than you think! The carrots should be slightly slick with oil, but not drowning in the stuff). Sprinkle with cumin and salt. 

Roast the carrots — Large carrots (i.e. not the baby ones you buy in bags) should be roasted at a high heat for around 40 minutes. Toss the carrots with a spatula halfway through to prevent them from getting too brown on one side and to ensure they’re cooked through evenly.

Garnish and serve — As soon as the carrots are out of the oven, plate them and drizzle with the yogurt and tahini dressing. I also sprinkled my cumin roasted carrots with sesame seeds and chopped parsley, but that’s totally optional. 

Cumin Roasted Carrots with Tahini Dressing on a plate

Bon appetit!

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Cumin Roasted Carrots with Tahini Dressing

Cumin roasted carrots with tahini dressing are a perfect easy, delicious, and unique side for your holiday table!

These cumin roasted carrots with tahini dressing are an easy, delicious, and unique side for your holiday table. Bonus: they take 5 minutes to prep!

  • Author: Sarah | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
Scale

Ingredients

For the roasted carrots:

  • 1215 multi-colored carrots
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon salt

For the tahini dressing:

  • 2 tablespoons tahini
  • 2 tablespoons greek yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • sesame seeds and chopped parsley for garnish

Instructions

  1. Preheat oven to 425°F.
  2. Thoroughly wash carrots and remove stems. Toss in olive oil, then sprinkle with cumin and salt.
  3. Place carrots on a roasting tray. Roast for 40 minutes, tossing carrots with a spatula halfway through.
  4. While carrots are roasting, make dressing. Whisk together all ingredients in a small bowl. Once carrots have finished cooking, place on a serving tray and drizzle with dressing, sesame seeds, and parsley.

More tahini recipes from Broma Bakery: 

The Best Tahini Chocolate Chip Cookies in the World

Chocolate Tahini Date Energy Balls

Liquid Gold Tahini Hot Chocolate

Raw Tahini, Popped Quinoa, and Cacao Nib Granola Bars

My Favorite 5-Minute Homemade Hummus Recipe

10 comments

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it’s so much more fun to jazz up veggies instead of just salt and maybe some garlic! and that tahini dressing sounds like the sort of thing that would be delicious on any vegetable, carb, protein, etc ?

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So gorgeous! All of these colors is making me realize how much this HAS to happen for my family’s holiday this year!

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I looooove Thanksgiving month, gimmie those carrots!

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That tahini sauce is so versatile and these carrots look too delicious! Pinned!

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YES I love how veggies are getting their time in the spotlight at the moment – a whole dish as is, rather than being relegated to a boring side. Love the sound of this tahini sauce! x

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You make carrots look as appetizing as chocolate! I definitely need to try these!

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Totally obsessed with how easy, healthy, AND tasty these are! The perfect trifecta.

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I recently made roasted carrots but KNEW they needed a little somethin’ drizzle on top. You nailed it! Next time your tahini dressing is gonna save the day.

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How many people does this serve?

Sarah | Broma Bakery
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About 4!

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