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long strips of roasted carrots are lined up on a serving platter and drizzled with tahini sauce

thyme roasted carrots with tahini sauce

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Brilliantly colored carrots are tossed with fresh garlic and thyme, roasted to an ethereal crispness, then drizzled with a bright lemon-tahini sauce. These roasted carrots with tahini are refreshingly savory.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

for the carrots

  • 1 1/2 pounds carrots
  • 6 medium garlic cloves (I used 2 jumbo and 2 small)
  • 2” knob fresh ginger
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons cornstarch
  • Salt + Cracked black pepper, to taste (about 1/2 teaspoon each)
  • Handful of fresh thyme sprigs
  • Toasted sesame seeds, for garnish

for the tahini sauce

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ginger powder
  • Salt + Cracked black pepper, to taste (about 1/4 teaspoon each)

Instructions

  1. Preheat your oven to 375℉. Rinse and dry the carrots, then trim the ends (I like to leave some little stemmy nubs on top because they look so carroty that way!) and peel the outer skins. It’s okay to do this a little imperfectly, the idea is just to expose the layer under the skin so that our crispy cornstarch mixture will stick better. Slice each carrot half lengthwise, or if they’re large, into quarters. peeled carrots are sliced into long strips on wooden cutting board
  2. Peel the garlic cloves and thinly slice them, then peel and grate the fresh ginger.a pile of grated fresh ginger and sliced garlic cloves sit on a wooden cutting board, with their respective peels discarded nearby
  3. Whisk the 3 tablespoons of olive oil with the cornstarch in a small bowl, then season it with salt and black pepper.a pale yellow, milky mixture is whisked in a small bowl
  4. Place the carrots in a wide shallow bowl for this next part as it makes tossing them easier. Drizzle the cornstarch mixture over the prepped carrots.the cornstarch mixture is drizzled over the prepared carrots in a large mixing bowl
  5. Toss the carrots and use your hands to rub the cornstarch mixture all over them in a thin, even layer.the prepared carrots are coated in a thin layer of the mixture and have a sticky, slightly powdery appearance
  6. Now add the sliced garlic, grated ginger, and fresh thyme sprigs.aromatics are added to the bowl with the coated carrots
  7. Toss the mixture again, just enough to distribute the aromatics. I usually give another shake of salt and black pepper at this point because why not!the aromatics are tossed with the carrots until evenly mixed
  8. Spread the carrots on 2 parchment paper lined baking sheets. Using 2 baking sheets is important for getting the carrots nice and crispy! We want them all to have adequate space and air exposure. Roast for 20 minutes, then increase heat to 400℉ and roast for another 5-10 minutes until very hot and crisp. You’ll notice the carrots take on a light bubbly appearance and the thinner ends may get roasty brown–which means–flavor!the prepared carrots are divided between 2 bakings sheets and arranged in a single layer
  9. While the carrots finish roasting, combine all of the tahini sauce ingredients in a small bowl.a small bowl containing the tahini sauce ingredients and spices
  10. Whisk the tahini sauce ingredients and check the texture. You want it to be thick but drizzle-able, like a creamy salad dressing. If it is too thick, add 1 tablespoon of water at a time, whisking after each addition, until the consistency is right where you want it. Taste and adjust seasonings, adding more salt, black pepper, or spice depending on your preference. the ingredients are whisked together, creating a sauce that has a pale color and smooth shiny texture
  11. Remove the carrots from the oven and pick out the large thyme sprigs. I like to set them to the side to use as a garnish on the plate, where they can continue wafting their woodsy aroma. People can even strip some of the crispy leaves right on top of their carrots if they like! the roasted carrots are removed from the oven, showcasing their bubbly skins and lightly golden brown edges
  12. Transfer the thyme roasted carrots from each baking sheet to a serving platter or dish, drizzle with your creamy tahini sauce, and shower with toasted sesame seeds. Serve with the remaining tahini dressing on the side.the thyme roasted carrots are arranged on a platter, drizzled in a diagonal pattern with the tahini dressing and sprinkled with sesame seeds
  • Author: Kelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: sides
  • Method: Roasting
  • Cuisine: vegetables

Nutrition

  • Serving Size: 1 portion
  • Calories: 302
  • Sugar: 8.5 g
  • Sodium: 122 mg
  • Fat: 23.7 g
  • Carbohydrates: 23.6 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Find it online: https://crescentmoonkitchen.com/roasted-carrots-with-tahini/