Pan-Roasted Carrots with Tahini Sauce

The virtues of the carrot? They’re a cold-weather staple, and easy to store. The downside? They can be a wee bit bland. This Sheet Pan Roasted Carrots with Tahini Sauce recipe starts off easy-peasy with a toss in oil, salt, and pepper prior to roasting. Next, whip up a delicious yogurt and tahini sauce. Prepare a bit of quinoa if you like, which would make the dish a wonderful main for vegetarians. Serve it up gorgeously with roasted pepitas, fresh parsley, and the wonderful smoky sour note of ground sumac. You might also add a few fresh red pomegranate seeds or a spritz of fresh lime juice and a sprinkle of zest.

Pan-Roasted Carrots with Tahini Sauce Recipe

INGREDIENTS

2 lb carrots
2 tbsp olive oil
1 tsp salt
¼ tsp freshly cracked black pepper
1 cup quinoa (optional)
1 cup Greek yogurt
1/2 cup tahini
1 teaspoon salt
1/2 cup pepitas, salted and roasted
2 tbsp chopped fresh parsley
1 tsp ground sumac
1 tsp freshly ground pink peppercorns

INSTRUCTIONS

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper for easy cleanup.
  2. Toss carrots with oil, salt, and pepper.
  3. Pour onto prepared baking sheet. Arrange carrots in a single layer.
  4. Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store-bought carrots. Ensure carrots are tender when pierced with a fork.
  5. Optional: While the carrots are roasting, cook one cup of quinoa using the directions provided on the bag.
  6. Mix together yogurt, tahini and salt, set aside.
  7. When the carrots are fork-tender, serve them over an optional bed of warm quinoa. Garnish with parsley, a drizzle of tahini sauce, pepitas, a sprinkle of ground sumac and pink peppercorns. The adventuresome among us could add some fresh pomegranate or a spritz of fresh lime.

Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / With Support From Buy Fresh Buy Local Western PA

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