Welcome to the post-holiday kitchen adventure! If your pantry’s still brimming with remnants of festive indulgences—cinnamon, brown sugar, and a whisper of butter—then this roasted carrot recipe is about to revolutionize those ingredients into something truly remarkable.
Let’s talk about roasted carrots. Sure, they’re often a humble side dish, but trust me, they’re about to steal the spotlight. Picture this: vibrant carrots, tossed in a delightful blend of brown sugar, cinnamon, and a touch of butter, then roasted until they’re tender, caramelized, and utterly irresistible.
This roasted carrote recipe isn’t your average carrot affair. No, this is a flavorful, slightly sweet transformation that turns those holiday remnants into a healthy-ish masterpiece. But wait, there’s more! Once these beauties emerge from the oven, they’re generously crowned with a zesty, lemony tahini sauce. (Just like my delicious Brussels sprouts recipe.) Creamy, tangy, and utterly addictive, this sauce elevates these humble roasted carrots into a tantalizing dish that’s both vibrant and indulgent—without the guilt.
This recipe isn’t just about clearing out those post-holiday ingredients; it’s about turning them into something downright sensational. So, grab those lingering holiday flavors, fire up the oven, and get ready to experience roasted carrots in a whole new light.
How to store your carrots
This roasted carrot recipe is good for up to 3 -4 days and stores perfectly fine in the fridge. Just make sure you save any extra tahini.
Roasted Carrots with Tahini
Ingredients
- 1 bunch of carrots – about 7 carrots
- 2 tbsp butter, cubed
- 1 tbsp of brown sugar
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- Zest from one orange
- Salt and pepper
- 2 tbsp tahini
- Juice from 1/2 lemon
- 1 C of water
- salt for taste
- fresh thyme leaves for garnish (optional)
Instructions
Preheat your oven to 375
Prep your carrots by scrubbing, peeling, and cutting the tops (if applicable).
Lay your carrots on a sheet pan lined with parchment paper and lay them out. Distribute the butter cubes around the carrots evenly. Sprinkle the brown sugar, cinnamon, garlic powder, salt and pepper, and zest from one small orange. Place in the oven and cook until fork tender - about 45-50 minutes. Every 15 minutes, mix the melted butter and cinnamon sugar mixture so all carrots are evenly coated.
While the carrots are roasting. Work on the the tahini. In a medium sized bowl, add your tahini, juice from 1/2 a lemon. And add your water 1 tbsp at a time until you acheive a creamy yet pourable consistency. Taste and adjust for salt. Set aside.
Once your carrots are done. Plate and drizzle tahini all over them. Garnish with fresh thyme leaves. Enjoy!
