• Grace Bancroft

Turmeric roasted carrots with tahini & herbs

Updated: Sep 4, 2019

Perfectly roasted baby carrots coated in turmeric, fennel seeds, coconut oil & honey.

#vegetarian #healthy #glutenfree #dinner #eatarainbow

These carrots are a delicious addition to any dinner party! They're super quick to whip up - just toss everything together in a large baking tray & roast in less than 20 minutes. The tahini dressing is easily made just by shaking the ingredients together in a jar. Adding the fresh herbs & dukkah makes this turn into a real statement dish & deliciously vibrant. Its a perfectly simple recipe that looks impressive.

Because of the favours these carrots go perfectly with middle-eastern sides like hummus, babaganoush, felafel or potato kibbeh. But they are also equally delicious eaten on their own!

Turmeric roasted baby carrots with tahini sauce & fresh herbs


1 bunch baby carrots

1 tbs coconut oil

1 tsp turmeric powder

1 tsp fennel seeds

1 tbs honey

Flakey sea salt & fresh cracked black pepper

1 tbs tahini

2 tbs lemon juice

1 tbs extra virgin olive oil

2 tbs warm water

1 bunch parsley, chopped

1 tbs dukkah

1 tbs dried goji or barberries


  1. Preheat the oven to 200 degrees. Wash & trim the baby carrots & place in a large baking tray. Add the oil, honey & spices. Toss to coat everything evenly.

  2. Place into the preheated oven & cook for 20 minutes, until tender & golden brown.

  3. Meanwhile, place the tahini, lemon juice, olive oil & warm water into a small jar. Seal & shake well until incorporated into a creamy sauce. Add more water if required. Taste & season with salt & pepper.

  4. Once the carrots are cooked, place onto a serving plate, top with the tahini sauce, parsley, dukkah & barberries.

  5. Serve immediately & enjoy!

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