One of my favorite side dishes are roasted carrots, and these Rainbow Carrots With Tahini Sauce have become my latest obsession! Rainbow carrots roasted to perfection, topped with a perfect creamy, smooth and tangy tahini sauce!
Look at how pretty these roasted Rainbow Carrots With Tahini Sauce are! They are roasted just until tender on the outside and slightly crunchy on the inside. A perfect sweet, savory, super delicious side dish that comes together in 30 minutes. These roasted rainbow Carrots are a prefect side dish for Thanksgiving. I also love to make it with Baked Salmon.
Ingredients for Rainbow Carrots with Tahini Sauce
Rainbow carrots. If you can’t find rainbow carrots, you can use thin orange carrots. Try to pick ones that are similar in size so they cook evenly.
Salt and pepper to taste. A few pinches is enough.
Tahini sesame paste. A delicious, nutty, and gluten-free paste.
How to Make the Best Roasted Rainbow Carrots
Preheat the oven to 400 F.
Wash, peel and cut the ends of the carrots.
Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
Season with salt and pepper and drizzle with olive oil.
Bake the carrots for 30-35 minutes or until fork tender.
How to Make the Best Tahini Sauce
While the carrots are baking, prepare this simple tahini sauce:
Start by adding minced garlic and salt to a small bowl.
Whisk in tahini and mix well. When you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.
Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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