Roasted Carrots - Carolina Country

Roasted Carrots With tahini-mustard sauce

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Roasted Carrots

Tahini, a sesame paste, is popular in Middle Eastern cooking. Find it in the supermarket in the international section, or with the peanut butter. Stone-ground mustard contains whole mustard seeds, and adds texture and flavor. Make the sauce a few hours ahead and refrigerate it.


  • 8–10 carrots, cut into approximately 2-inch chunks
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon salt, or to taste
  • 2 tablespoons tahini
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 2 teaspoons stone-ground mustard
  • Chopped fresh chives, for garnish (optional)


  1. Preheat the oven to 400 degrees. Put the carrots in a large bowl and toss with the olive oil, garlic powder, cumin, cinnamon and salt. Spread the carrots onto a baking sheet and roast for 15–20 minutes, or until a sharp knife slides in easily.

  2. In a small bowl, whisk together the tahini, honey, lemon juice and mustard.

  3. Spread the tahini sauce onto a serving platter or individual plates. Place the carrots on top, and garnish with chopped chives, if desired.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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