Roasted Carrots with Tahini Garlic Sauce || My Fresh Perspective || A perfect fall recipe featuring bright, vibrant and crunchy carrots with creamy tahini sauce || #vegan #glutenfree #dairyfree

Roasted Carrots with Tahini Garlic Sauce

  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


Naturally sweet and vibrant in colour, these Roasted Carrots with Tahini Garlic Sauce are nutrition-packed powerhouses you’ll want on all of your holiday menus.



  • 2lbs carrots, scrubbed and trimmed
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp each parsley and dill
  • sea salt and black pepper

For the sauce (you will have lots leftover):

  • 1/3 cup tahini
  • 1/4 cup water
  • 3 tbsp lemon juice
  • 2 cloves garlic, peeled and roughly chopped
  • 1/8 tsp black pepper

For the toppings:

  • 3 tbsp pomegranate arils
  • 2 tbsp pepitas
  • freshly cracked black pepper


  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • Lay the carrots out on the baking sheet in a single layer.
  • In a small bowl, whisk together the olive oil and vinegar. Using a basting brush, brush the carrots with the mixture. Sprinkle the herbs, sea salt and black pepper on top.
  • Roast the carrots for 25 minutes.
  • Meanwhile, make the garlic tahini sauce by pureeing all ingredients in a food processor. Note that tahini comes in varying thicknesses, so add water to thin as needed. The final result should have the consistency of yogurt.
  • When the carrots are ready, transfer them to a serving platter. Pour some of the sauce over the carrots and sprinkle with pomegranate, pepitas and black pepper. Serve immediately.


Note: Leftover tahini garlic sauce can be stored in a sealed glass jar for up to 1 week and used as a dip or spread.

  • Category: side
  • Method: roast