Roasted Carrots with a Lemon Tahini Glaze

Provided by Cole Billik

December 16, 2020


2 lbs of peeled carrots, washed under warm water

3 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

1/2 teaspoon oregano

3 tablespoons finely chopped dill

For sauce:

1/4 cup (64 grams) pure ground tahini paste

2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)

2 to 3 tablespoons cold water

1/2 teaspoon kosher salt

1 small garlic clove, pressed

1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 400 degrees.

  2. Toss 2 lbs of carrots with 3 tablespoons of olive oil, and salt, pepper, thyme, and oregano to taste

  3. Distribute carrots evenly across a baking sheet and roast in the oven for 40 minutes, or until carrots are soft and begin to brown

  4. While roasting, combine tahini paste, lemon juice, garlic, water, salt, and pepper together in a small bowl and mix with a fork until consistency is light and viscous.

  5. Remove carrots from oven, top with tahini-lemon sauce and dill, and serve immediately