"The best way to eat carrots! Roasted with turmeric, coconut oil, sea salt & fennel seeds 🥕then topped with lemon tahini sauce, lots of fresh parsley, homemade dukkah & barberries 🌈"
Roasted Turmeric Carrots with Tahini and Herbs
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Recipe Intro From graces_goodness
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Prep time 5mins
Cook time 20mins
Serves or Makes: 2-4
Recipe Card
For the Carrots
ingredients
- 1 bunch small carrots, washed and trimmed
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup, or honey
- 1 teaspoon ground turmeric
- 1 teaspoon fennel seeds
- Flaked sea salt
- Black pepper
For the Tahini Sauce
ingredients
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 2 tablespoons warm water
- 1 tablespoon extra-virgin olive oil
- 1 bunch parsley, chopped
- 1 tablespoon dukkah
- 1 tablespoon dried goji berries, or barberries
Method
Step 1
Preheat oven to 400ºF. Place baby carrots on a large baking sheet. Add oil, syrup and spices. Toss to coat evenly. Cook for 20 minutes, until tender and golden brown.
Step 2
Meanwhile, combine tahini, lemon juice, water and olive oil in a jar. Shake well until incorporated into a creamy sauce. Add water if needed. Taste and season with salt and pepper.
Step 3
Place cooked carrots onto a serving plate. Top with tahini sauce, parsley, dukkah and goji berries.