Honey Roasted Carrots with Tahini Sauce

Perfect roasted carrots recipe with honey, a little spice and the most delicious tahini sauce drizzled on top. See how easy it is to roast carrots in the oven! Jump to the Honey Roasted Carrots Recipe or read on to see our tips for making it.

Honey Roasted Carrots drizzled with Tahini Sauce

This simple roasted carrots recipe has been on our dinner rotation a lot lately. It’s quick to make and takes advantage of one of my favorite recipes on Inspired Taste, our dreamy tahini sauce.

The carrots would be incredible without the sauce, but they reach a whole new level with it. For the carrots, we roast them with a bit of honey (hello caramelized bits), coriander, salt and pepper. Coriander is an underrated spice and we like to use it often. It has a mellow citrusy, almost sweet flavor. If you don’t have it on hand, try cumin instead.

After the carrots have roasted in the oven and become golden and caramelized in spots, we take them out and drizzle tahini sauce on top. Tahini sauce is something we have in our fridge at all times. You can see how simple it is to make by taking a look at our tahini sauce recipe. It’s vegan and delicious made with tahini, garlic, lemon and olive oil.

Honey Roasted Carrots

You may also enjoy our Roasted Carrots with Garlic Parsley Butter!

Perfect Oven Roasted Carrots

We love roasting vegetables around here — see our roasted broccoli, parmesan lemon roasted cauliflower and this simple garlic roasted asparagus (also with tahini sauce).

To roast carrots in the oven, peel and cut them so that they are all a similar size. Toss the carrots with a little olive oil, salt, pepper and if you want, a drizzle of honey and a little spice (in our case, that would be the coriander).

Carrots that have been roasted until browned and tender

Spread the carrots out onto a baking sheet so that they are all in one layer, and then roast until browned and tender. In a 400° F oven, that takes just about 20 minutes.

See how dark they are? That makes them taste good. The sugars from the honey and carrots caramelize, making them extra delicious.

When you are ready to eat, throw the carrots onto a plate and drizzle them with as much or as little tahini sauce as you like. I go for it — love that sauce!

Honey Roasted Carrots with tahini sauce being drizzled on top

Honey Roasted Carrots with Tahini Sauce

  • PREP
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  • TOTAL

Honey roasted carrots are drizzled with one of our favorite homemade sauces, Tahini Sauce. It’s very simple to make, take a look at our tahini sauce recipe for how to do it.

Makes 4 servings

You Will Need

2 pounds carrots, peeled and cut into (10 to 12 carrots)

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon ground coriander (substitute: ground cumin is delicious, too)

3/4 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 to 3 tablespoons tahini sauce, see our recipe for Homemade Tahini Sauce

Directions

    Heat oven to 400 degrees F. Use about 1 teaspoon of the oil to lightly oil a sheet pan or baking dish big enough to fit the carrots in a single layer.

    Cut carrots into 2 to 3-inch sticks. Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise.

    Whisk remaining olive oil, honey, coriander, salt and pepper together in a bowl big enough to fit the carrots. Add the carrots and toss to coat. Spread the carrots in an even layer in the prepared pan or dish. Roast in the oven until browned and tender, about 20 minutes.

    Drizzle tahini sauce on top of the carrots and serve.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 of 4 servings / Calories 237 / Total Fat 13.5g / Saturated Fat 1.9g / Cholesterol 0mg / Sodium 451.7mg / Carbohydrate 28.7g / Dietary Fiber 7g / Total Sugars 15.1g / Protein 4.1g
AUTHOR: Adam and Joanne Gallagher

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4 comments… Leave a Comment
  • Neli December 30, 2017, 12:01 pm

    Very delicious! I also made the sauce you recommended ?.

    Reply
  • charlotte November 16, 2016, 8:42 am

    These carrots are so yummmmmmm and with the sauce it’s like a new satay … mmmmm

    Reply
  • Katherines Corner September 25, 2015, 6:30 pm

    Oh my goodness this is filled with a harvest of colors and flavors. I invite you to share at my Thursday blog hop ( you can add your link until midnight Saturday). Hugs!

    Reply
  • Michelle September 24, 2015, 7:14 pm

    Lovely! Perfect for fall! Thank you!

    Reply

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