Roasted Carrot Tahini Lemon (Printer View)

Sweet roasted carrots with fresh greens and a creamy tahini-lemon drizzle for a vibrant salad.

# Components:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 2-inch sticks
02 - 5 oz mixed salad greens (arugula, spinach, baby kale)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)

→ Roasting

05 - 2 tbsp olive oil
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper

→ Tahini-Lemon Drizzle

10 - 1/4 cup tahini
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tbsp maple syrup (use honey if not vegan)
13 - 1 small garlic clove, minced
14 - 2 to 3 tbsp water, as needed
15 - Salt, to taste

→ Garnish

16 - 2 tbsp toasted sunflower or pumpkin seeds
17 - 2 tbsp chopped fresh parsley

# Method steps:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss carrots with olive oil, cumin, smoked paprika, sea salt, and black pepper in a large bowl, then spread evenly on the baking sheet.
03 - Roast carrots for 20 to 25 minutes, turning once halfway through, until tender and caramelized. Remove and allow to cool slightly.
04 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Gradually add water to achieve a smooth, pourable consistency.
05 - Arrange mixed greens on a serving platter or individual plates. Top with roasted carrots and sliced red onion.
06 - Drizzle salad generously with tahini-lemon sauce, then sprinkle with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The carrots caramelize into natural sweetness that tastes like you planned it for hours, but it takes barely half an hour.
  • That tahini-lemon drizzle is velvety and bright at the same time, making greens feel indulgent instead of virtuous.
  • It's naturally vegan and gluten-free without tasting like a compromise, which means everyone at the table actually wants seconds.
02 -
  • Cold tahini sauce thickens as it sits—keep it pourable by thinning with a splash of warm water just before serving, or make it fresher on the day if you have time.
  • Roasted carrots keep their best texture when served warm or at room temperature, not straight from the fridge, so don't make this hours ahead unless you're planning to gently reheat everything.
  • The lemon juice is what keeps the tahini from tasting heavy; don't skimp on it or you'll end up with something that feels like wallpaper paste instead of a elegant drizzle.
03 -
  • Don't skip the parchment paper; it saves you from scrubbing and ensures the carrots brown instead of steam.
  • If your tahini seems thin or separated when you open the jar, stir in a little sesame oil and it will come back to life, but always choose fresh tahini over anything that smells sour or rancid.
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