Roasted carrots with walnuts and tahini
These roasted carrots with walnuts and tahini are sweet, earthy, creamy, and crunchy all at once. It’s a simple vegetable dish that feels elevated but does not require complicated cooking.
This recipe works beautifully as a side dish, lunch plate, or part of a seasonal dinner.
Ingredients
1 pound carrots, sliced lengthwise
2 tablespoons olive oil
¼ cup walnuts, chopped
2 tablespoons tahini
1 tablespoon lemon juice
1–2 tablespoons warm water
Sea salt and black pepper
Fresh parsley
Optional: pomegranate seeds
Instructions
Preheat oven to 400°F.
Toss carrots with olive oil, salt, and pepper.
Roast for 25–30 minutes until soft and slightly caramelized.
Mix tahini, lemon juice, water, and a pinch of salt until creamy.
Drizzle tahini sauce over carrots.
Top with walnuts and parsley.
Wellness Note
Carrots bring natural sweetness, while tahini and walnuts add healthy fats that make this dish more satisfying.
