Roasted Rainbow Carrots

Roasted Rainbow Carrots

Roasted rainbow carrots with toasted pine nuts and fresh parsley in a garlicky tahini sauce. The perfect side dish for any occasion!

Course Appetizer, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo
Keyword roastedcarrots
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author lexiborr


For the carrots:

  • 2 lb. rainbow carrots
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

For the Tahini Garlicky Sauce

  • 1/4 cup tahini
  • juice of half a lemon
  • 2-3 tbsp of warm water
  • 1 tsp grated garlic
  • sea salt and pepper to taste

For the toppings:

  • 1/4 cup toasted pine nuts
  • bunch of fresh parsley chopped


For the carrots:

  1. Preheat oven to 375F

  2. Wash the carrots well but do not peel. Cut the carrots into thirds lengthwise and place into a large mixing bowl.

  3. Add in the avocado oil and spices and mix well until the carrots are coated evenly. 

  4. Place carrots on a large baking sheet and bake for 30-35 minutes or until the outsides are golden brown.

For the garlicky tahini sauce:

  1. Whisk together the tahini, lemon juice, warm water, garlic, sea salt and pepper until smooth. 

To finish:

  1. Heat a skillet over the stove (medium/low) and let pine nuts brown.

  2. Chop a bunch of parsley or any other fresh herb.

  3. Finish carrots with the tahini sauce, toasted pine nuts, parsley, and sea salt and serve!

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