Recipe draft
Snacks & Sides
Snacks & Sides
Roasted Carrots with Lemon Tahini
Sweet roasted carrots with a creamy, tangy sesame drizzle. A simple side that earns its place at the center of the table.
By Maya Bennett · CozyYumPublished October 1, 2026
Roasted Carrots with Lemon Tahini
Sweet roasted carrots with a creamy, tangy sesame drizzle. A simple side that earns its place at the center of the table.
Prep10 min
Cook25 min
Total35 min
Rest / cool0 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Heat oven to 220°C / 425°F. Toss carrots with oil, cumin, and salt on a baking tray.
Roast for 20–25 minutes, turning halfway, until tender and lightly caramelized.
Whisk tahini and lemon juice. Whisk in water a little at a time until the sauce is pourable; it may thicken before it loosens.
Arrange carrots on a plate, drizzle with sauce, and scatter with parsley.
What you’ll need
- Baking tray
- Small bowl
A little kitchen wisdom
- Cut very thick carrots into quarters for even cooking.
- Add more water by the teaspoon if the tahini sauce is too thick.
- Sunflower-seed butter can replace tahini for a sesame-free variation; check its label and do not treat the original as sesame-free.
Saving some for later
Refrigerate in a shallow, covered container within 2 hours (within 1 hour above 32°C / 90°F). Keep at 4°C / 40°F or below and use within 3 days. Reheat cooked leftovers to 74°C / 165°F, adding a splash of water if needed. Store the sauce separately and add after reheating.
Allergens & dietary notes
Sesame.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
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