Turmeric Roasted Carrots w/ Tahini Drizzle

This gorgeous and flavorful dish is inspired by this recipe over at Simply Scratch, modified slightly. This recipe makes enough for 2 complete and classy meals. (1 serving pictured above). I was surprised at how filling this was!

Turmeric Roasted Carrots w/ Tahini Drizzle

Veggies | Protein | Fat
No ratings yet
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings 2


  • About 2 lb medium carrots


  • 2 oz chopped pistachios

Tahini Dressing (Protein + Fat)

  • 2 oz tahini, 1 protein serving
  • 1 Tbsp olive oil, 1 fat serving
  • 1/2 tsp garlic powder or fresh grated garlic
  • 2 Tbsp fresh lemon juice, strained to catch seeds
  • 1 to 2 Tbsp warm water
  • 1/4 tsp smoked paprika
  • 1/4 tsp good quality salt


  • 1 Tbsp preferred oil for roasting, I use olive oil or coconut oil



  • Position the rack in the middle of the oven and then preheat to 400°F.
  • Scrub the carrots well but do not peel. Trim off the leafy green tops, leaving an inch or so. Cut the carrots in half lengthwise and place onto a rimmed, metal baking sheet.
  • Rub the carrots with the 1 tbsp of oil, turmeric, curry powder, smoked paprika, oregano, garlic powder, pepper, and salt. Place the carrots cut-side facing down onto a rimmed metal baking sheet.
  • Roast for 25-30 minutes, rotating the pan partway through.
  • Meanwhile, whisk together the tahini sauce ingredients.
  • Once the carrots are roasted, immediately transfer them to a platter. Drizzle the tahini sauce over it and garnish with the chopped pistachios and cilantro.
Save This Recipe to Your Personal Library!Check out my recipe app where you can gain access to my complete recipe library and save and organize your favorites! It has lots of other awesome features too, including meal planning tools and automatic grocery lists! ♡ Learn More


  1. Do you have a cook book?


    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!!

  5. Pingback: Spiced Quinoa Stuffing w/ Apple and Hazelnuts – Katie's Bright Kitchen

  6. Pingback: Oven Roasted Roots – Katie's Bright Kitchen

  7. Pingback: Sweet Potato Breakfast Casserole w/ Apple Pecan Topping – Katie's Bright Kitchen

  8. Pingback: 2-Minute Tahini Sauce to Put on Everything | Katie's Conscious Kitchen

Leave a Comment

Your email address will not be published.

Recipe Rating