Roasted Turmeric Carrots with Tahini and Herbs
"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 🌈"
-- @graces_goodness
Recipe Intro From graces_goodness

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Prep time 5mins
Cook time 20mins
Serves or Makes: 2-4


For the Carrots

  • 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

  • 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


  • 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.