Roasted carrots with walnuts and tahini
This warm, flavorful dish combines sweet roasted carrots with crunchy walnuts and a creamy tahini drizzle. It’s a simple recipe rich in fiber, healthy fats, and plant-based nutrients.
Ingredients
1 pound carrots, peeled and cut into sticks or halves
2 tablespoons olive oil
Salt and freshly cracked black pepper
¼ cup walnuts, roughly chopped
2 tablespoons fresh parsley, chopped (optional)
Tahini Sauce
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon warm water
½ teaspoon maple syrup or honey (optional)
Pinch of sea salt
Instructions
Roast the carrots
Preheat the oven to 400°F. Toss the carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Cook until tender
Roast for 20–25 minutes, turning halfway through, until the carrots are tender and lightly caramelized.
Prepare the tahini sauce
In a small bowl, whisk together tahini, lemon juice, warm water, maple syrup, and salt until smooth.
Assemble the dish
Transfer roasted carrots to a serving plate. Sprinkle with chopped walnuts and parsley.
Finish and serve
Drizzle the tahini sauce over the carrots just before serving.
Optional Additions
Add a pinch of cumin or smoked paprika before roasting
Sprinkle with sesame seeds for extra crunch
Top with pomegranate seeds for color and brightness
Metabolic Health Tip
Carrots provide fiber and antioxidants, while walnuts and tahini add healthy fats that help support satiety and balanced blood sugar levels.