Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from
3
votes
Roasted Rainbow Carrots with Lemon-Tahini Sauce
The best roasted rainbow carrot recipe with a 2 ingredient lemon dressing. This whole carrot recipe is bright and beautiful, and most of all, delicious side dish.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Marinade
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings:
4
servings
Calories:
204
kcal
Ingredients
▢
1
pound
rainbow carrots
less than 1-inch wide
▢
2
tablespoons
olive oil
▢
1
tablespoon
apple cider vinegar
▢
½
teaspoon
garlic powder
▢
½
teaspoon
paprika
▢
½
teaspoon
kosher salt
Lemon Tahini Dressing
▢
¼
cup
tahini
▢
¼
cup
lemon juice
▢
¼
cup
warm water
▢
kosher salt
Instructions
Preheat the oven to 400 F degrees. Remove carrot greens and set aside. Thoroughly wash and peel the carrots. Place carrots on a rimmed baking sheet.
Whisk together the remaining ingredients. Pour over the carrots and toss to coat. Bake for 20 to 30 minutes until fork tender.
Move the carrots to a serving platter and garnish with chopped carrot greens and lemon sesame dressing.
Lemon Tahini Dressing
Whisk together the tahini, lemon juice, and half the water. Add more water as needed. Salt and pepper to taste.
Notes
Parsley can be substituted for carrot tops.
If the carrots are wider than 1 inch you can cut in half lengthwise or even quarters.
Leftover carrots can be stored in an airtight container for 3 to 4 days.