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

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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
 

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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10 Comments

  1. Do you have a cook book?

    Fran

    Sent from my iPhone

    >

  2. Hi
    Tks for this recipe. Confused, hoeever, on yr veggie portions as you mention forst 10-12oz. veggie serving and then further down 2oz veggies

    Thank you

  3. mistimaan

    What a lovely and nice recipe by you 🙂

  4. I made these today and they are just INCREDIBLE. Thanks for another great recipe!!

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