Roasted Carrot with Tahini

This is an easy recipe that makes carrots into really quite a special side dish. Great with some flat bread and mezze, or served with other roasted veggies and/or meat.

Ingredients (Serves 4)

  • 6-8 medium carrots, peeled and cut into 1.5cm thick batons
  • Sea salt & pepper
  • 1 tsp ground coriander (and/or ground cumin)
  • 1 tsp runny honey
  • For the sauce:
    • 1 tbsp tahini paste
    • 2-3 tbsp Greek style natural yoghurt
    • Juice of half a lemon


  1. Pre-heat the oven to 200c
  2. Mix the carrots with the honey and spices, and season with a pinch of sea salt and some ground black pepper
  3. Spread the carrots on a baking tray and place in the oven for 20-25 mins
  4. Meanwhile, make the tahini sauce by mixing the tahini paste, yoghurt and lemon juice – if it is too thick, loosen with a little water until you get a yoghurt-like consistency. Season with a generous pinch of sea salt.
  5. Once the carrots are nicely caramelised, remove from the oven and put them into a serving dish. Pour the tahini sauce over the top and sprinkle with fresh, chopped herbs – thyme, coriander or parsley would all work well.