Roasted Carrot & Tahini Salad
Warm roasted carrots with a lemon-tahini dressing and parsley. A flavorful side for grains, beans or grilled mains.
Written by Elba Adams · Mexico
About this recipe
Roasting brings out the sweetness of carrots and gives their edges a little color. A lemon-tahini dressing adds a creamy, tangy contrast, while parsley keeps the finished plate fresh. It is a useful side dish for grains or beans and can also anchor a light lunch.
Cut large carrots into narrower pieces than small ones so everything cooks evenly. The dressing may thicken suddenly when lemon meets tahini; add water gradually and keep whisking until pourable. Dress the carrots just before serving so the roasted surfaces retain some texture.
Ingredients
- 1 1/2 lb (680 g) carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 2 to 3 tablespoons water
- 1 small garlic clove, grated
- 2 tablespoons chopped parsley
Method
- Heat oven to 425°F (220°C). Cut carrots lengthwise into similar-sized pieces so they roast evenly.
- Toss carrots with olive oil, cumin and salt. Spread on a sheet pan in one layer and roast for 22 to 27 minutes, turning halfway, until browned at the edges and tender.
- Whisk tahini, lemon juice and garlic. Add water one tablespoon at a time until the sauce is pourable, then taste and season.
- Arrange warm carrots on a platter, spoon over dressing and sprinkle with parsley.
Keep extra dressing separately in the refrigerator for up to 3 days. Stir in a splash of water before serving.
Final thoughts
Serve the carrots warm or at room temperature with the dressing spooned over the top. Extra sauce is good with other roasted vegetables. If making the dish ahead, keep carrots and dressing separate and combine them just before eating.
Helpful cooking notes
- Cut evenly. Thin carrot pieces brown faster than thick ones. Cut larger carrots in quarters and small carrots in halves.
- Fix thick dressing. Tahini sometimes seizes when lemon juice is added. Whisk in water gradually until smooth and pourable.
- Serve warm or cool. The carrots can be roasted ahead. Keep the dressing separate and spoon it over just before serving.