Curry Roasted Carrots w/ Tahini Drizzle

This flavor bomb of a veggie dish is hearty enough for a full meal, but also light enough to serve as a simple side dish. The warming curry spices with the sweet roasted carrots and lemony tahini is such a magical combo. Sprinkle on some herbs and a few seeds and you’ve got a super easy, fancy shmancy meal.

Swaps & Variations

• Try swapping the butter beans for chickpeas or any other white beans
• Feel free to add in any other starchy root veggies along with the carrots. Beets, parsnips, and sweet potatoes are also yummy with curry powder.
• Use pumpkin seeds, hazelnuts, or pistachios for the crunchy garnish
• Lots of fresh herbs are yummy here, such as cilantro, parsley, or thyme.
• Serve them over a bed of quinoa, tossed with curry powder and chopped herbs.

More Yummy Fall Recipes You’ll Love

• Stuffed Delicata Squash Boats
• Butternut Squash and Pomegranate Quinoa
• Carrot Ginger Soup
• Pumpkin Chickpea Curry (Vegan!)
• Butter Bean & Pumpkin Chili

If you make these curry roasted carrots, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Curry Roasted Carrots w/ Tahini Drizzle

The warming curry spices with the sweet roasted carrots and lemony tahini is such a magical combo.

5 from 1 vote

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Active Time: 10 minutes

Inactive Time: 30 minutes

Servings 1

Ingredients

 

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Curry Roasted Carrots

• 3 carrots, halved lengthwise
• 1 tsp olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp smoked paprika
• pinch of sea salt
• freshly ground black pepper

Tahini Drizzle

• 2 tbsp tahini
• 1 tbsp fresh lemon juice, strained to catch seeds
• 2 tbsp water, to thin
• 1/4 tsp garlic powder

Plating & Garnish

• 2 cups mixed greens, chopped
• 1 cup butter beans, or other white beans
• 1 tbsp fresh herbs, such as dill, cilantro, parsley, or thyme
• 1 tbsp sunflower seeds, or swap pumpkin seeds or hazelnuts

Instructions

 

• Preheat the oven to 425 degrees F.
• Scrub the carrots well but do not peel. Cut the carrots in half lengthwise and place onto a baking sheet lined with parchment paper.
• Toss the carrots on the pan with the oil and the spices. Place the carrots cut-side facing down onto the baking sheet.
• Roast for 25-30 minutes, until the carrots are nicely soft and caramelized.
• Meanwhile, whisk together the tahini sauce ingredients in a cup with a fork, adjusting the consistency with 1 tbsp of water at a time until pourable.
• Toss the greens and white beans with a spoonful of the tahini dressing, then lay the roasted carrots over it. Drizzle with tahini sauce and garnish with herbs and seeds.

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