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Gluten-Free Roasted Carrots with Lemon Tahini Sauce Recipe

For visual flair, use young carrots with an inch of their greens still attached. 
Servings 4
Author Ben Mastracco


  • 2 pounds carrots ends trimmed
  • 3-1/2 tablespoons extra-virgin olive oil divided
  • Kosher salt and freshly ground pepper
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chopped fresh mint optional
  • 1/2 teaspoon lemon zest


  1. Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the carrots in one layer, then brush them with 1-1/2 tablespoons of the olive oil. Season with 1/2 teaspoon salt, and pepper to taste. Roast until tender when pierced with a knife, 35 to 45 minutes.
  2. Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil and the tahini, lemon juice, 1/2 teaspoon salt, and pepper to taste. Whisk with a fork until the sauce is the consistency of extra thick yogurt, adding 1 to 3 tablespoons of water, to thin, if needed.
  3. Transfer the carrots to a platter. Drizzle half the tahini sauce over the carrots, then garnish with the smoked paprika, fresh mint, and lemon zest. Serve with the remaining tahini sauce on the side.