These roasted carrots with garlicky lemon tahini sauce are a thing of beauty! The carrots become tender and sweet and are offset perfectly by the tangy sauce. Never serve a boring side dish again!
Roasted carrots with garlicky lemon tahini sauce pair beautifully with roast lamb or any simple roast main.
I don’t share enough side dishes here, even though they often make the meal. I love vegetables, and I’ll be posting more vegetable-forward recipes. These roasted carrots are a favourite—not only because the carrots roast up sweet and tender, but because of the garlicky lemon tahini sauce that finishes them. That sauce is versatile: use it as a drizzle, a dip, or a salad dressing.
If you’re new to tahini, think of it as sesame paste similar to the base of hummus. It’s creamy, nutty and easy to work with.
Roasted carrots
For the photos I used rainbow “unicorn” carrots for a pop of colour, but any carrots will work. Chantenay or baby carrots roast particularly well, though choose what’s available locally. Roasting concentrates the natural sugars and creates lovely caramelized edges—perfect for a simple side dish.
Roasting is a reliable method for many vegetables—parsnips, asparagus, squash or broccoli all benefit from the high, dry heat that brings out sweetness and depth.
How can I flavour roasted carrots?
Carrots are versatile: you can enhance their sweetness with honey or maple syrup, or provide contrast with bright, savory flavours. I prefer contrasts, which is why the garlicky lemon tahini works so well. It adds richness, acidity and a garlicky lift that complements the roasted sweetness.
If the tahini sauce is too thick, thin it with a tablespoon or two of cold water until it reaches a drizzling consistency. The sauce can be adjusted easily—add more lemon for brightness or more garlic for punch, and always taste and season with salt to balance it.
I like to finish the dish with a sprinkle of sumac for a lemony, tangy note and a little chopped parsley for freshness. Sumac adds a lovely visual contrast and a subtle sour edge that pairs perfectly with the tahini and roasted carrots.
Recipe Tips and Notes
- Cut carrots to uniform size so they roast evenly. Thicker pieces may need a few extra minutes.
- Peeling is optional. Leaving skins on saves time and retains nutrients, but peeling brightens the presentation.
- Test doneness by inserting a knife: it should pierce the carrot easily.
- If the tahini sauce is too thick, thin with cold water a tablespoon at a time until it will drizzle.
- Taste the sauce and adjust lemon juice, garlic and salt to your preference.
Storage and leftovers
Store cooked carrots in an airtight container in the fridge for up to a week. The tahini sauce will keep for 3–5 days when refrigerated. Reheat roasted vegetables in a 200C/400F oven for 5–10 minutes until warmed through for the best texture; you can also use a microwave for convenience.
More vegetable side dishes
- Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream
- Roasted Parmesan Broccoli with Sun-dried Tomatoes, Garlic and Chillies
- Balsamic Glazed Beets with Goat Cheese and Mint
- Chipotle Mayo Roasted Potato Wedges
- Roasted Garlicky Brussels Sprouts and Carrots
Roasted Carrots with Garlicky Lemon Tahini Sauce
Equipment
- Baking sheet
- Garlic press (optional)
- Lemon squeezer (optional)
Ingredients
- 350g / 2 cups baby carrots
- 1 tbsp olive oil
- flaked sea salt
For the garlicky lemon tahini sauce
- 95g / 1/3 cup tahini paste
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 lemon, juice of
- 4-5 tbsp cold water
- salt to taste
- sumac, for sprinkling
- parsley, chopped (optional)
Instructions
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Preheat the oven to 200C/400F. Toss the carrots with olive oil and sprinkle with flaked sea salt. Spread on a baking sheet and roast for 30–35 minutes, depending on thickness, until tender and caramelized.
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While the carrots roast, combine tahini paste, olive oil, crushed garlic, salt and lemon juice in a jar. Put the lid on and shake or whisk until smooth. Add 2–3 tablespoons cold water, mix, then add more water to reach a pourable consistency.
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Drizzle the sauce over the hot roasted carrots, sprinkle with 1/2–1 tsp sumac and chopped parsley if using. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.