Heirloom Roasted Carrots with a Simple Lemon Tahini Dressing

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When you want a special yet simple side, these Heirloom Roasted Carrots with a Simple Lemon Tahini Dressing can spruce up any dinner table.

I happen to love fall! And I mean a lot. I’m a sucker for everything pumpkin, fall produce, and all the wonderful things that come with the season. I know technically we’re still in late summer, but who are we kidding, it feels like fall in my part of the country.

When I spotted these heirloom carrots at my farmer’s market, I wanted to do something special with them and preserve their sweetness and beauty. And felt they should stand on their own rather than be combined in a dish. So I thought a nice, simple lemon tahini dressing would be the ideal companion in bringing out the best in them.

Heirloom Roasted Carrots with a Simple Lemon Tahini Dressing

• They’re vegan, paleo, and whole 30
• Make for a simple, healthy, and delicious side or excellent on their own
• They perfectly with anything from steak to chicken, to veggie burgers

Do you need heirloom carrots for this recipe? 

You don’t but if you can find them, I highly recommend them. Heirloom carrots tend to roast a bit faster than regular carrots as they’re more tender. The skin is also a bit thinner, so they don’t have to be peeled.

Alternatively, try looking for bunches of regular carrots with stems still on. The thinner the carrot, the quicker they will roast. Those also won’t require peeling. 

If you can’t find carrots in a bunch, bagged or loose carrots will do just fine. You may have to cut them in 3 or 4 pieces, lengthwise so they roast well. 

Ingredients for Heirloom Roasted Carrots with Lemon Tahini Dressing

• heirloom organic carrots or regular carrots (but I recommend ones with greens still attached)
• extra virgin olive oil
• salt and pepper to taste
• tahini
• lemon juice
• ground cumin
• garlic powder
• pinch of salt
• water
• freshly chopped cilantro (optional)

Making Heirloom Roasted Carrots with Lamon Tahini Dressing

Step 1. Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt, and pepper and roast for 20-25 minutes, turning them halfway through.

Step 2. Meanwhile combine tahini, lemon juice, spices, and water in a blender (or submersion blender) and blend well.

Step 3. Remove carrots from oven, arrange on a plate, drizzle with dressing and sprinkle with fresh cilantro, if you wish.