Elegant. Nourishing. Perfectly balanced.
This recipe celebrates roasted heirloom carrots at their finest: caramelized, fork-tender, and finished with a creamy lemon-tahini drizzle, toasted walnuts, and a hint of fresh herbs. It’s vibrant enough for entertaining, simple enough for weeknights, and packed with fiber and beta-carotene.
Ingredients
(serves 2–4):
For the roasted carrots:
1 lb rainbow or heirloom carrots, scrubbed or peeled
1 tbsp olive oil
¼ tsp sea salt
¼ tsp ground cumin (optional, for warmth)
⅓ cup raw walnuts, roughly chopped
For the tahini drizzle:
2 tbsp tahini
1 tbsp fresh lemon juice
1 tbsp warm water (add more as needed to thin)
½ tsp maple syrup (or raw honey, optional)
1 small garlic clove, finely grated (or ¼ tsp garlic powder)
Pinch of sea salt
For garnish:
Fresh parsley or cilantro, roughly chopped
Optional: sprinkle of sesame seeds or pomegranate arils for color and crunch
Instructions:
Preheat & Prep:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.Roast the Carrots:
Place whole or halved carrots on the sheet. Drizzle with olive oil and season with sea salt and cumin (if using). Toss to coat. Roast for 25–30 minutes, flipping once, until golden and tender.Toast the Walnuts:
In the last 5 minutes of roasting, scatter the walnuts on the tray with the carrots, or toast them separately in a dry skillet over medium heat until golden and fragrant (2–3 minutes).Make the Tahini Drizzle:
In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic, and salt. Add more warm water 1 tsp at a time until the consistency is creamy and pourable.Assemble:
Transfer roasted carrots to a serving platter. Top with toasted walnuts, drizzle with the tahini sauce, and sprinkle with chopped herbs.
Sanadi Notes:
• Delicious warm or at room temp, ideal for meal prep or gatherings
• Healthy fats and beta-carotene in every bite
• Add a handful of arugula or microgreens on the side to make it a full plate