Carrots are the quiet workhorses of the cold-weather kitchen. They store well, they’re always available, and they’re easy to take for granted. Roast them on a sheet pan, though, and they transform: their natural sugars caramelize, their edges turn golden, and their flavor deepens into something sweet and nutty. 

Anna Franklin, TABLE‘s food stylist and recipe developer, takes them a step further with a creamy yogurt-tahini sauce and a vibrant finish of roasted pepitas, fresh parsley, tangy sumac, and floral pink peppercorns.

Serve this stunning side on its own, or spoon it over warm quinoa for a satisfying vegetarian main. The recipe was created with support from Buy Fresh Buy Local Western PA, a reminder of how good local winter produce can be.

Why Pair Tahini with Carrots?

Hummus and carrots are a classic duo, but tahini, the sesame seed paste that gives hummus its nutty richness, makes an even better partner on its own. It’s lighter than hummus, with a more complex, slightly bitter, toasty flavor that balances the sweetness of roasted carrots. Blended with Greek yogurt, it becomes a silky, tangy sauce that clings to every bite. As chef and Tahini Baby author Eden Grinshpan has said, “Once you start cooking with tahini, it’s hard to go back.”

How Do You Make Roasted Carrots with Tahini Sauce?

Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss 2 pounds of carrots with olive oil, salt, and freshly cracked black pepper, then spread them in a single layer on the pan.

Roast until a fork pierces them easily: 18 to 20 minutes for baby or slender garden carrots, or 25 to 30 minutes for larger store-bought carrots. If your carrots are very thick, halve them lengthwise so they cook evenly.

While the carrots roast, cook the quinoa according to the package directions, if you’re using it. Then make the sauce by stirring together Greek yogurt, tahini, and salt until smooth.

To serve, arrange the carrots over warm quinoa, if using. Drizzle with the tahini sauce, then top with chopped parsley, roasted pepitas, ground sumac, and freshly ground pink peppercorns. For an extra pop of color and brightness, add pomegranate seeds or a squeeze of lime.

Why Is My Tahini Sauce Too Thick?

Tahini behaves in surprising ways. When you first mix it with liquid, it often seizes and thickens before it loosens. If your sauce is too thick to drizzle, whisk in cold water or a squeeze of lemon juice a tablespoon at a time until it reaches a pourable consistency. Stir the tahini well in its jar before measuring, too, since the oil tends to separate and settle on top.

Tips for Success

Leave room on the pan. Spread the carrots in a single layer with space between them so they roast and caramelize instead of steaming.

Keep the skins on. Well-scrubbed carrots don’t need peeling, and the skins add color and texture.

Use rainbow carrots. Purple, yellow, and orange carrots make an especially striking platter.

Know your sumac. Ground sumac, made from dried berries, adds a lemony tartness. Find it at Middle Eastern grocers and well-stocked spice shops.

Taste the sauce. Tahini brands vary in bitterness. Balance the sauce with a squeeze of lemon, a drizzle of honey, or an extra pinch of salt before serving.

Toast your own pepitas. Raw pumpkin seeds toast in a dry skillet in about 3 minutes.

Can I Make This Carrot Sheet Pan Recipe Ahead of Time?

Roast the carrots and make the tahini sauce up to two days ahead, then refrigerate them separately. Rewarm the carrots at 400°F for 5 to 8 minutes, and thin the sauce with a little water if it thickens. Garnish just before serving.

What Dietary Swaps Can You Make for This Recipe?

Dairy-free: Replace the Greek yogurt with an unsweetened plant-based yogurt, such as coconut or oat yogurt, or skip it and thin the tahini with water and lemon juice for a classic tahini sauce. The dish is naturally gluten-free.

What Can I Serve with Roasted Carrots with Tahini Sauce?

Serve the carrots over quinoa as a meatless main, or alongside roast chicken, grilled lamb chops, or seared salmon. They also make a colorful addition to a mezze spread with pita, olives, and cucumber salad.

For more creative carrot recipes, try Veda Sankaran’s Honey and Ghee Roasted Carrots or Chef Rafe Vencio’s Carrot and Beet Latkes. 

Anna’s Crispy Butter Beans with Whipped Chèvre and Roasted Wild Mushrooms and Potatoes with Chimichurri make easy companions, and her Roasted Sheet Pan Veggies with Spicy Glaze is another one-pan favorite. 

Browse more in our Plant-Based collection.

About the Recipe Developer and Stylist

Anna Franklin is TABLE Magazine‘s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent years in restaurant kitchens and photo studios before turning to food styling. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her recipes at TABLE.

About the Writer 

Keith Recker is Editor in Chief and Co-Owner of TABLE Magazine, directing coverage of food and drink, design, fashion, travel, and the arts across its Pittsburgh and New Mexico editions. A color and trend forecaster for clients including Pantone and WGSN, he is the author of three books on color and craft, most recently Deep Color: The Shades That Shape Our Souls. Read Keith’s articles.

About the Photographer

Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists.

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