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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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Salad, Side Dish
Cuisine: dairyfree, glutenfree, Paleo
Keyword: roastedcarrots
Servings: 6 people
Author: Lexi


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:

  • Preheat oven to 375F
  • Wash the carrots well but do not peel. Cut the carrots into thirds lengthwise and place into a large mixing bowl.
  • Add in the avocado oil and spices and mix well until the carrots are coated evenly. 
  • 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:

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

To finish:

  • Heat a skillet over the stove (medium/low) and let pine nuts brown.
  • Chop a bunch of parsley or any other fresh herb.
  • Finish carrots with the tahini sauce, toasted pine nuts, parsley, and sea salt and serve!