Description
Deliciously tender roasted carrots paired with a creamy, tangy mint tahini sauce. This vegan Mediterranean side dish is flavorful, easy to prepare, and perfect for complementing grain bowls, grilled meats, or serving as a plant-based appetizer.
Ingredients
Scale
Carrots
- 1 ½ pounds carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mint Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (plus more as needed)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh mint
- 1 small garlic clove, grated or minced
- Salt to taste
Instructions
- Preheat Oven and Prepare Carrots: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss Carrots with Seasonings: In a large bowl, toss the peeled and halved carrots with olive oil, ground cumin, salt, and black pepper until evenly coated.
- Roast Carrots: Spread the seasoned carrots out in an even layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping them halfway through cooking, until they are tender and caramelized on the edges.
- Prepare Mint Tahini Sauce: While the carrots roast, whisk together tahini, lemon juice, water, olive oil, chopped fresh mint, grated garlic, and salt in a small bowl. Add extra water as needed to achieve a smooth, pourable consistency.
- Serve: Once the carrots are roasted, transfer them to a serving platter and drizzle with the mint tahini sauce. Serve warm or at room temperature for the best flavor.
Notes
- Garnish with additional chopped mint or a sprinkle of toasted sesame seeds for extra flavor and texture.
- This dish pairs wonderfully with grain bowls, grilled meats, or works well as a plant-based appetizer.
