Roasted Carrot Tahini Lemon (Printable)

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

# What You Need:

→ 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
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

# Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, cumin, smoked paprika, sea salt, and black pepper until coated.
03 - Spread the seasoned carrots on the prepared baking sheet and roast for 20 to 25 minutes, turning once, until tender and caramelized. Remove and let cool briefly.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water while whisking until smooth and pourable.
05 - Arrange mixed greens on a platter or plates, top with roasted carrots and sliced red onion, then drizzle with the tahini-lemon sauce.
06 - Sprinkle with pomegranate seeds, toasted seeds, and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • Roasted carrots taste almost like candy but are genuinely nourishing, and somehow that never gets old.
  • The tahini-lemon drizzle is so creamy and tangy it feels indulgent even though it's completely plant-based.
  • This salad comes together in under an hour, making weeknight dinners feel less like an obligation.
02 -
  • Don't skip turning the carrots halfway through roasting—the side that sits flat on the pan will caramelize differently, and you want that golden-brown magic on all surfaces.
  • If your tahini sauce breaks or gets too thick, thin it with water one teaspoon at a time rather than pouring it all at once; it's easier to fix than to salvage.
  • Taste the dressing before serving and adjust the salt and lemon balance to your preference—both flavors should sing equally.
03 -
  • Toast your own seeds in a dry skillet for 3-4 minutes if you have time—they taste infinitely better than pre-toasted ones and cost less.
  • This salad is just as good the next day if you keep the tahini sauce separate and dress it fresh before serving, making it a perfect meal-prep situation.
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