Roasted Carrots with Creamy Tahini

Keep Your Skin Glowing Through the Holidays.

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Leah Vanderveldt is a wellness writer and recipe developer based in Brooklyn. She’s the author of the cookbooks The New Nourishing and The New Porridge and loves learning and writing about food, travel, body image, meditation, tarot, and much more. She’s the former Food Editor of mindbodygreen.com and is certified in Culinary Nutrition from the Natural Gourmet Institute. You can find her cooking up vegetable-centric meals and exploring wellness in ways that are affordable, fun, and a little woo-woo over on her blog, The Nourish Exchange and Instagram @leah.vander

A note from the chef: The humble carrot always gets a spot at my holiday table for a bunch of reasons. First off, they’re packed with beta carotene (which has antioxidant properties, great skin-beautifying) and when roasted, they get gorgeously caramelized to make a side that’s tasty enough for the whole table. This dish is packed with digestive-promoting spices cumin and cayenne, liver-supportive parsley, and a creamy yet dairy-free dressing made with tahini - which is packed with calcium, B vitamins, skin healthy vitamin E, and plant-based protein.

What I love about naturally sweet vegetables like carrots (and sweet potato and squash) is that they often satisfy cravings for sugary things without me even realizing it. By the time dessert rolls around, I’ll opt for something small that I really want instead of going wild at the cookie table. But if you still want to go wild, ‘tis the season, friends!

INGREDIENTS

Carrots

  • 2 pounds carrots, scrubbed and sliced diagonally into ½-inch thick ovals
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cayenne

Dressing

  • ¼ cup Tahini
  • ¼ cup Unsweetened Almondmilk
  • Juice of half a Lemon
  • 1 Garlic clove, grated on a microplane or finely chopped
  • Salt, to taste

Garnish

  • ¼ packed cup fresh parsley, roughly chopped
  • Pistachios, roughly chopped
  • Sesame seeds

METHOD

Heat oven to 400* F. Toss sliced carrots with olive oil, salt, cumin and cayenne.
Spread them out onto a baking tray (you may need to spread between two trays). Roast carrots for 30-35 minutes, flipping around the 20 minute mark. They’re done when they’re easily pierced with a fork and golden brown at the edges.

While the carrots are roasting, combine tahini dressing ingredients in a medium bowl or jar and whisk well to combine. Add a little warm water to thin out dressing (how much water will depend on the consistency of your tahini. Add a tablespoon at a time until you have smooth dressing).


When the carrots are tender, let them cool for 10 minutes or so. Right before you’re ready to serve, transfer the carrots onto your serving plate or bowl. Drizzle tahini dressing over and sprinkle with pistachios, sesame seeds, and parsley.