Description
These vibrant Roasted Rainbow Carrots are a simple and flavorful side dish that adds a splash of color to any meal. Seasoned with warm spices and served with a zesty tahini-ginger sauce, they’re perfect for brunch, dinner, or holiday gatherings. Vegan, paleo, and Whole30® friendly!
Ingredients
- Roasted Carrots:
- 2 small bunches rainbow carrots, scrubbed and washed (optional: peel a single layer)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Kosher salt, to taste
- Tahini Sauce:
- 3 tablespoons tahini
- 2.5 tablespoons coconut aminos
- 3/4 teaspoon ground ginger
- 1 tablespoon freshly squeezed lemon juice
- 1–2 tablespoons non-dairy milk of choice (coconut milk recommended)
Instructions
- Preheat oven to 400ºF.
- Spread the carrots evenly on a large baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, chili powder, cumin, and kosher salt, tossing again to distribute evenly.
- Roast the carrots for 15–20 minutes or until the edges are golden and the tops are tender when pierced with a fork.
- While carrots roast, prepare the tahini sauce: In a small bowl, whisk together tahini, coconut aminos, ground ginger, and lemon juice. Add non-dairy milk 1 tablespoon at a time until desired consistency is reached.
- Serve the carrots whole or sliced, drizzled with tahini sauce or with sauce on the side for dipping.
Notes
- For extra caramelization, roast the carrots slightly longer.
- You can prep the tahini sauce in advance and store it in the fridge for up to 5 days.
- This dish pairs well with roasted meats or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
