Roasted Rainbow Carrots w/Lime Tahini Sauce


And, now carrots…After all my strawberry recipes, here’s something totally different. I served these with my Asian Anticuchos a few weeks ago & the hubs really liked ‘em! The tahini sauce I created for these guys is fab! What are you waiting for? Make these carrots, STAT!!

Roasted Rainbow Carrots w/Lime Tahini Sauce

Category: SIDES, Veggies

Servings:  8 Servings

Roasted Rainbow Carrots w/Lime Tahini Sauce


  • 2 lbs rainbow carrots, washed, scrubbed and trimmed
  • Olive oil, salt and paper for seasoning carrots
  • 1/3 cup tahini
  • 2 TBS olive oil
  • Juice of 2 limes
  • 2 TBS honey
  • 1/2 tsp coriander
  • Salt & Pepper to taste
  • Filtered water, if needed
  • Cilantro and sunflower seeds for garnish


  1. Preheat oven to 425 degrees
  2. Line baking sheet with foil and parchment paper. Lay out prepared carrots and drizzle with olive oil, covering all carrots. Sprinkle with salt and pepper.
  3. Roast carrots for 20-25 minutes, until largest carrot is tender
  4. While carrots are roasting prepare sauce. Put all ingredients, except filtered water in a large bowl. Mix well. Add filtered water until sauce is at desired consistency. Set aside.
  5. Plate carrots with dollops of sauce or place sauce in a small bowl. Garnish carrots with cilantro and sunflower seeds.

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