Rainbow Carrots with Tahini Sauce
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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 or Pan Seared Salmon with Garlic Butter.
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.
- Olive oil.
- Tahini sesame paste. A delicious, nutty, and gluten-free paste.
- Lemon juice.
- Garlic clove. Crushed
Rainbow Carrots:
They taste pretty much the same as regular orange carrots, they’re just so much prettier! Its hard to find them at all grocery stores, but when I do, I always grab them. I like to buy mine with the leaves attached on top, but that’s only because it looks better with pictures. With tops on them, or without, they’ll still be delicious!
How to Make the Best Roasted Rainbow Carrots with Tahini Sauce:
- 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- Tahini Dressing
While the carrots are baking, prepare this simple tahini sauce, I have a full recipe post on the blog for Lemon Tahini Dressing, but here’s what you need to do:
- 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.
Other Uses for Tahini Sauce:
If you like this Roasted Rainbow Carrots with Tahini Sauce or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!
Rainbow Carrots with Tahini Sauce
Ingredients
- 2 bunches rainbow carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For Tahini Sauce
- 1 garlic clove
- 1/2 teaspoon salt
- 1 tablesppon lemon juice
- 2-3 tablespoons cold water
- 2 tablespoons tahini paste
Instructions
- Preheat the oven to 400 F.
- Start by washing, peeling and cutting the end of the rainbow 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.
- While the carrots are roasting, mince a garlic clove in small bowl and add salt.
- 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.
- Transfer roasted carrots to a serving plate.
- Drizzle the tahini sauce on top.
- Serve warm and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 807mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
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.