Learn how to roast carrots whole and then serve them with a honey-Tahini sauce that can be made in just a minute. Add a easy to make side dish to your meal that is loaded with flavor as if you spend way more time than you did.
Easy to Prepare & Big on Flavor
I’m of the mindset that I want to eat as many vegetables as I can. But often, I put so much effort into planning the main course or protein for dinner that sides become an afterthought. I know I'm not the only one!
That’s where a simple recipe with big flavor comes in—and this is one of those recipes. Taking thin, small whole carrots that don’t need peeling or any prep, throwing them on a sheet pan, and roasting them is so easy. Then, you add big flavor with a simple sauce made from tahini, honey, salt, and a bit of water to thin it out. You end up with a satisfying side dish that didn’t require much effort.
Shopping Tips
You’ll notice that many of the carrots in these bunches above are small and thin. If you’re looking to make a roasted carrot dish where you don’t need to peel or even cut the carrots, these are the perfect type. Carrots with their tops still attached indicate they are fresh. While carrots can last for weeks in the fridge, they won’t stay fresh with the greens still attached and looking good.
The downside of buying carrots in bunches is that they are often more expensive when you look at the per pound price. However, you can still find smaller, thinner carrots in bags; you just need to carefully check the bags. Some stores also sell carrots loose by the pound. I’ve seen this at stores like Whole Foods Market and Winco Foods, where you can pick your preferred sizes and choose thinner carrots.
Roasted Whole Carrots with Tahini Sauce
Ingredients
- 1 lb whole small, thin carrots or half each of two different colors
- ¼ cup Tahini stir it up before measuring
- 2 teaspoons mild honey
- 2 tablespoons water
- 1 tablespoon freshly parsley chopped
- cooking oil grape seed or olive oil
- black pepper and kosher salt to taste
Instructions
- Preheat your oven to 400°F
- Place the whole carrots on a sheet pan. The small, thin carrots do not need to be peeled.
- Drizzle your favorite cooking oil over the carrots, then season with kosher salt and black pepper to taste
- Roast for 20-25 minutes, or until the carrots are fork-tender. Remove from the oven.
How to make the tahini sauce
- To make the tahini sauce, combine the tahini, honey, and water. Mix until well combined—it should remain somewhat thick but pourable. Add salt to taste.
- Add more water if necessary to achieve the right texture. Then, season with salt to taste
- Drizzle the sauce over the carrots, then top with fresh parsley and serve hot.
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