Roasted carrots with walnuts and tahini
These incredibly flavorful honey roasted carrots get a delightful twist with my favorite creamy tahini sauce. A simple side dish that’s perfect for any meal!
My favorite honey roasted carrots are the perfect balance of sweet and savory! I coat them in a simple mix of honey, olive oil, coriander, salt, and pepper. As they roast, the honey caramelizes, creating an amazing flavor.
I drizzle these carrots with my favorite tahini sauce to take them to the next level. This recipe is so good that I often double it—because these carrots disappear fast!
Ingredients
2 pounds carrots, scrubbed clean or peeled
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon ground coriander (substitute: ground cumin is delicious, too)
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 to 3 tablespoons tahini sauce
Preheat the oven to 400°F (204C). Lightly grease a baking sheet or dish large enough to hold the carrots in a single layer. (A little oil on the pan prevents sticking). Or line with parchment paper.
Cut the carrots into sticks about 2-3 inches long. For thicker carrots, cut them in half lengthwise for even cooking.
In a medium bowl, whisk together the olive oil, honey, coriander, salt, and pepper.
Add the carrots to the bowl and toss them until they’re well coated with the mixture.
Spread the carrots in a single layer on your prepared baking sheet.
Roast in the oven for about 20 minutes or until tender and lightly browned.
Drizzle the tahini sauce over the roasted carrots. Serve.
