Roasted Carrot Tahini Lemon (Printable View)

Sweet roasted carrots atop fresh greens with a creamy tahini-lemon drizzle for a vibrant, flavorful dish.

# 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 - 2–3 tbsp water, as needed
15 - Salt, to taste

→ Garnish

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

# How To Make It:

01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss carrots with olive oil, cumin, smoked paprika, sea salt, and black pepper in a large bowl; spread evenly on the prepared baking sheet.
03 - Roast carrots for 20 to 25 minutes, turning once halfway through, until tender and caramelized; remove and let cool slightly.
04 - Whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl; slowly add water until smooth and pourable.
05 - Arrange mixed greens on serving plates; 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.

# Expert Advice:

01 -
  • The tahini-lemon drizzle is so silky and addictive you'll find yourself making extra just to keep on hand.
  • It's deceptively simple but tastes like you spent hours in the kitchen perfecting it.
  • Works equally well as a light weeknight dinner or an impressive side dish for company.
02 -
  • Don't skip turning the carrots halfway through roasting—they brown unevenly and the flip ensures that deep caramelization on all sides.
  • Whisk the tahini sauce with water gradually; it seizes up if you add too much at once, and once it breaks, you're starting over.
03 -
  • Make the tahini sauce up to a day ahead; it actually mellows and improves as flavors marry, so you can pull it from the fridge and thin with a splash of water before serving.
  • Toast your own seeds in a dry pan for two minutes if you have raw ones on hand—they taste infinitely better than pre-toasted and fill your kitchen with the most comforting smell.
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