Roasted carrots with walnuts and tahini

Here’s a flavorful and nutrient-packed recipe for Roasted Carrots with Walnuts and Tahini earthy, creamy, and a little crunchy, perfect as a side dish or light meal.

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Ingredients

For the roasted carrots:

• 500g (about 1 lb) carrots, peeled and cut into sticks or halved lengthwise

• 1.5 tbsp olive oil

• Salt and pepper, to taste

• 1/2 tsp ground cumin or smoked paprika (optional)

• 1 tbsp honey or maple syrup (optional, for caramelization)

For the toppings:

• 1/3 cup walnuts, roughly chopped

• 1 tbsp olive oil or butter (for toasting the walnuts, optional)

• Fresh parsley or cilantro, chopped (optional)

For the tahini sauce:

• 3 tbsp tahini

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 2–3 tbsp water (to thin)

• Salt to taste

Instructions

1. Roast the carrots

   • Preheat oven to 200°C (400°F).

   • Toss carrots with olive oil, salt, pepper, and optional spices or honey.

   • Spread on a baking sheet in a single layer.

   • Roast for 25–30 minutes, turning once, until tender and slightly caramelized.

2. Toast the walnuts (optional)

   • While carrots are roasting, toast walnuts in a dry skillet over medium heat for 2–3 minutes, or in olive oil/butter for extra flavor. Set aside.

3. Make the tahini sauce

   • In a small bowl, whisk tahini, lemon juice, garlic, and salt.

   • Add water gradually until you reach a creamy, pourable consistency.

4. Assemble the dish

   • Arrange roasted carrots on a serving plate.

   • Drizzle with tahini sauce.

   • Sprinkle toasted walnuts and chopped herbs on top.

5. Serve warm or at room temperature

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