Roasted Carrot Tahini Lemon (Printable)

Tender roasted carrots meet fresh greens and a creamy tahini-lemon drizzle for a vibrant dish.

# What You'll Need:

→ Vegetables

01 - 1 pound carrots, peeled and cut into 2-inch sticks
02 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)

→ Roasting

05 - 2 tablespoons olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Tahini-Lemon Drizzle

10 - 1/4 cup tahini
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 tablespoon maple syrup (or honey for non-vegan)
13 - 1 small garlic clove, minced
14 - 2 to 3 tablespoons water, as needed
15 - Salt, to taste

→ Garnish

16 - 2 tablespoons toasted sunflower seeds or pumpkin seeds
17 - 2 tablespoons chopped fresh parsley

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper in a large bowl. Spread evenly on the baking sheet.
03 - Roast carrots for 20 to 25 minutes, turning once, until tender and caramelized. Remove and let cool slightly.
04 - Whisk tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually whisk in water until smooth and pourable.
05 - Arrange mixed greens on plates or a platter. Top with roasted carrots and sliced red onion. Drizzle with tahini-lemon sauce.
06 - Sprinkle with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Recipe Expert Tips:

01 -
  • Roasted carrots taste so much sweeter and more complex than raw ones, transforming something humble into something special.
  • The tahini-lemon drizzle is creamy and rich but light enough that you won't feel weighed down, and it pulls everything together effortlessly.
  • It comes together in under an hour and works as a side dish, light lunch, or even part of a larger spread.
02 -
  • If your tahini drizzle breaks or looks grainy, you've likely added water too fast or your tahini was old—start fresh with new tahini and add water just a little at a time, whisking constantly.
  • Don't skip turning the carrots halfway through roasting; the ones that touch the pan will caramelize faster than the ones that don't, and you want even browning.
  • Taste the drizzle before it goes on the salad; tahini can vary wildly, and you might need a squeeze more lemon or a touch more salt to make it sing.
03 -
  • Prepare the greens and drizzle ahead of time, but assemble the salad just before serving so the greens stay crisp and the warm carrots maintain their temperature.
  • If you're cooking for someone with a nut or sesame allergy, this won't work as written—tahini contains sesame—but a ginger-lime dressing or even a simple lemon vinaigrette becomes a beautiful stand-in.
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