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Roasted Carrots with Dukkah and Tahini, Vegan, Gluten Free

Roasted earthy winter carrots drizzled with lemony Tahini sauce and sprinkled with aromatic Dukkah, an Egyptian spice blend  of seeds and spices. 

Course Side Dish
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1/4 cup Dukkah bought or make mine, link above the recipe.
  • 1 pound carrots
  • 1 tbsp olive oil

Tahini Sauce

  • 5 tbsp tahini paste, middle eastern sesame paste
  • 4 tbsp fresh lemon juice
  • 1-2 cloves garlic
  • 1 pinch salt
  • enough warm water to thin to the consistency of pourable caramel

Instructions

  1. Heat your oven to 400 degrees Fahrenheit.

    Wash and dry your carrots.

    Rub them with Olive oil.

  2. Place them in a large pan and place in your hot oven.  Bake until fork tender., somewhere between 25 to 35 minutes. 

  3. While they are baking make the tahini sauce by combining the first four ingredients, sesame paste through salt. Stir in enough warm water to thin the tahini to a just pourable consistency. 

  4. Remove the carrots form the oven, place on a platter, drizzle with tahini and generously dust with dukkah.