Roasted Carrot Tahini Lemon (Print Version)

Sweet roasted carrots atop mixed greens with a creamy tahini-lemon drizzle and crunchy seeds.

# What You'll Need:

→ Vegetables

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

→ Roasting

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

→ Tahini-Lemon Drizzle

10 - 1/4 cup tahini
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tbsp maple syrup
13 - 1 small garlic clove, minced
14 - 2 to 3 tbsp water, as needed
15 - Salt, to taste

→ Garnish

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Spread the seasoned carrots evenly on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove and allow to cool slightly.
04 - While the carrots roast, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Gradually add water, whisking until the sauce reaches a smooth and pourable consistency.
05 - Arrange the mixed greens on a platter or individual plates. Top with roasted carrots and sliced red onion. Drizzle generously with the tahini-lemon sauce.
06 - Sprinkle the salad with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • The carrots turn sweet and caramelized while staying tender, almost tasting like candy without any added sugar.
  • That tahini-lemon sauce is secretly the star—creamy, bright, and it works with just about anything else in your fridge.
  • It comes together in under 45 minutes but looks like you spent way more time than you actually did.
02 -
  • Don't skip turning the carrots halfway through roasting—the bottom side needs direct heat to caramelize properly and develop that complex sweetness.
  • Add water to the tahini sauce slowly and taste as you go; the amount you need depends on how thick your tahini started out, and you want it pourable but not watery.
03 -
  • Roast your sunflower or pumpkin seeds in a dry pan for two minutes to wake up their flavor—the difference between raw and toasted is night and day.
  • Make the tahini sauce earlier in the day and store it covered in the fridge; it thickens slightly as it sits, so thin it again with a splash of water just before serving.
Go Back