Roasted Carrots with Tahini Drizzle

A colorful, savory side that turns humble carrots into a Mediterranean standout. These roasted carrots are caramelized in olive oil and cumin, then finished with a creamy tahini-lemon sauce. They pair perfectly with grilled or seared lamb, chicken, or fish — or serve as a vegetarian main when topped with chickpeas.

Ingredients

• 1 pound colorful carrots, peeled and trimmed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tahini
• Juice of 1 lemon
• 1 clove garlic, finely minced
• 2–3 tablespoons warm water (to thin sauce)
• Chopped parsley or toasted sesame seeds, for garnish

Directions

1. Preheat the oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Season the carrots: Toss the carrots in olive oil, cumin, salt, and pepper until evenly coated.
3. Roast: Spread in a single layer on the baking sheet and roast for 25 minutes, or until tender and lightly caramelized.
4. Make the tahini drizzle: While the carrots roast, whisk together tahini, lemon juice, minced garlic, and enough warm water to reach a pourable consistency. Adjust seasoning with a pinch of salt if desired.
5. Finish and serve: Arrange roasted carrots on a platter. Drizzle generously with the tahini sauce and sprinkle with chopped parsley or toasted sesame seeds.

Nutrients

Carrots are rich in beta-carotene, fiber, and antioxidants. Tahini adds plant-based protein and healthy fats from sesame seeds, while olive oil contributes heart-healthy monounsaturated fats. This dish delivers a satisfying balance of sweet, earthy, and nutty flavors — ideal for a Mediterranean-style meal.

A serving of about 225 grams (9 ounces) of roasted carrots equals one Mediterranean Diet vegetable point.

Mediterranean Diet Points

• Vegetable-forward: One full Mediterranean Diet vegetable point — colorful, fiber-rich, and nutrient-dense.
• Healthy fats: Uses extra-virgin olive oil and tahini, both rich in monounsaturated and polyunsaturated fats.
• Herbs and spices: Flavor from cumin, garlic, and lemon replaces the need for heavy sauces or extra salt.
• Pairing suggestion: Complements lean proteins like lamb lollipops, salmon, or grilled chicken, or serve atop quinoa or bulgur for a complete vegetarian plate.