How do I store or freeze leftovers?

Store leftover carrots in an airtight container for up to five days in the fridge. If freezing, place the container in the freezer for up to three months. Reheat in the microwave, oven, or air fryer!

What are some ways to serve these roasted carrots?

They're great as a stand-alone side dish with your fave proteins, and I also love tossing them into grain bowls and salads. We recently at them in bowls with baked turkey meatballs and Israeli couscous, and not a single morsel was left (for my family of three).

Quick Moroccan Roasted Carrots with Creamy Tahini Sauce

Name: Moroccan Roasted Carrots with Creamy Tahini Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Moroccan
Ingredients: 2 pounds (4-5 large) carrots, peeled and sliced into thin coins; 1 tablespoon extra virgin olive oil; 1/2 teaspoon cumin; 1/4 teaspoon cinnamon; 1/8 teaspoon turmeric; Dash of cayenne; Cilantro, finely chopped for serving; 1/4 cup tahini; juice from 1/2 lemon; 1/4 cup water (add more for thinner consistency); 1/4 teaspoon of salt

Description

These sweet, savory Moroccan-spiced roasted carrots might just become your new favorite easy side dish. Roasted until caramelized with warm spices like cinnamon and cumin, then drizzled with a simple tahini sauce, they’re flavorful, nourishing, and perfect alongside any protein or grain bowl.

Ingredients

Units Scale

For the Carrots:

2 pounds (4-5 large) carrots, peeled and sliced into thin coins
1 tablespoon extra virgin olive oil
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon turmeric
Dash of cayenne
Cilantro, finely chopped for serving

For the Tahini Sauce:

1/4 cup tahini
juice from 1/2 lemon
1/4 cup water (add more for thinner consistency)
1/4 teaspoon of salt

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Instructions

Preheat oven & prep carrots. Preheat your oven to 400 degrees. In a medium-large bowl, combine carrots, olive oil, and all spices. Toss well to get everything nicely coated.
Roast carrots. Transfer seasoned carrots to a sheet pan in a single, even layer. It's okay for them to touch and overlap slightly, but we want them in a mostly flat layer. Roast at 400 degrees for 18-20 minutes, optionally stirring or flipping them halfway through for even cooking.
Make tahini sauce. While carrots are roasting, combine tahini, lemon, salt, and water into a bowl. Whisk the mixture together until smooth. It will look lumpy at first, but keep whisking! It'll all come together into a smooth sauce.
Serve! Carrots are done when they smell fragrant, have caramelized edges, and are easily pierced with a fork. Serve them with tahini sauce for drizzling and a sprinkle of fresh cilantro - yum!

Notes

Carrot slices. The carrots should be sliced thin (less than 1/2 centimeter or 1/4 inch), but I don't recommend using a mandolin - those slices are too thin for this recipe! We want something that has chew and can be pierced with a fork.
Tahini. I find it's best of the tahini is still very drippy - or at least mostly. If you get to the dry stuff down at the bottom, it gets a little tougher to whisk, even with water. That said, you could blend it if you're up for getting your blender out.
Nutrition info. Note that nutrition info is just an estimate and was calculated without sauce, since the amount everyone uses may vary.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Roast
Cuisine: Moroccan

Nutrition

Serving Size:
Calories: 166
Sugar: 14.4 g
Sodium: 403.1 mg
Fat: 5.5 g
Carbohydrates: 29.4 g
Fiber: 8.6 g
Protein: 2.9 g
Cholesterol: 0 mg