Spicy Roast carrots With Tahini Sauce

A Great Addition To Any Roast. I Always Go For Honey Roast Veg So Here Is A Slightly Different Twist.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Continental
Keyword: Dairy Free, Festive, Gluten Free, Low Carb, Side, Vegetarian
Servings: 4 Servings
Calories: 149kcal


  • 600 grams Carrots (Peeled)
  • 2 tsp Harissa Paste
  • 2 tbsp Olive Oil
  • ½ Lemon (Zest and Juice)
  • 1 tbsp Tahini
  • 1 tsp Honey
  • 4 Sprigs Mint (Leaves Only)
  • Salt and Pepper


  • Preheat the oven to 400°F (200°C). Cut the carrots into quarters lengthways, leaving the green tips attached. Place the carrots separately onto a baking tray.
  • Mix the harissa paste with the olive oil and brush over the carrots. Roast the carrots in the oven for about 25 minutes.
  • In the meantime, mix the lemon zest and juice with the tahini and honey to form a dressing. Add enough water to give the mixture the thickness of thin yogurt, starting with 1 tablespoon of water and adding a little more if necessary. Season the dressing to taste with salt and pepper.
  • Once the carrots have roasted, transfer them into a serving dish and drizzle over the sesame and lemon dressing. Cut the mint leaves into thin strips and sprinkle over the carrots. Serve immediately.



Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 525mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25076IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg